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Hey there! I'm glad you stopped by. This is where I share my latest adventures, weddings, and rambling thoughts. This is the place for me to truly let my pictures tell the stories they hold. Life is full of beautiful encounters and I share my favorites here, whether that be my latest wedding, random snapshots from my family, or one of my grand adventures. So feel free to explore a bit, scroll through the archives and enjoy a little glimpse into life as I know it. :) 

Homemade Blackberry Fool

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A few weeks ago I shared a photo on my personal Instagram account (@marykate_anthony) about all the blackberries we’ve been getting from our blackberry bushes. Someone suggested that I make blackberry fool out of all these berries and I’m so grateful for the suggestion! I had never heard of this so I looked it up and made one of the first recipes I stumbled across. That was a few days ago and since then I’ve made this three more times. (It’s addicting y’all). I tweaked the original recipe just a bit and added a graham cracker crumble to the bottom and top for an additional crunch.

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We don’t have any dessert dishes, so I improvised and used a clear tea cup for my little blackberry fool photo session and you better believe I gobbled this up as soon as I was done, haha!

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Here’s the recipe for anyone who wants to try it. You can use frozen blackberries, just make sure to de-thaw them first.

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Blackberry Fool

Deliciously light and fluffy blackberry mousse. 

Prep Time 30 minutes
Total Time 30 minutes
Servings 6 people

Ingredients

Mousse:

  • 2 cups fresh blackberries
  • 1/2 cup sugar
  • 1 tsp lemon juice
  • 2 cups heavy cream
  • 1/2 tsp pure vanilla extract

Crumble:

  • 1 sleeve graham crackers
  • 1 stick butter

Instructions

  1. In a blender mix the blackberries, sugar, and lemon juice until a smooth puree. Next, strain the puree through a fine mesh sieve to remove all the seeds. Use a spatula to fully strain out the seeds. Transfer 1/4 cup to a small bowl, refrigerate and save for topping. 

  2. Combine the cream and vanilla. Whip with a hand or stand mixer until stiff peaks form (DO NOT OVERMIX). Using your spatula, fold in the blackberry puree (be gentle and careful not to over mix). Cover and refrigerator for at least an hour before serving. 

  3. Crush graham crackers and mix with melted butter to form the crumble. Put the crumble mixture in the refrigerator as well. 

  4. To serve, put a small amount of crumble at bottom of bowl, add a decent spoonful of mousse, drizzle the leftover blackberry puree on top, and throw some more crumble on top. 

If you want to save this recipe for later, feel free to grab one of the Pinterest graphics below! 🙂

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I still have easily 5-6 cups of blackberries in my freezer and our bushes are still delivering a cup or more every day, so later this week I intend to make blackberry ice cream and maybe try my hand at blackberry jam. If you have any favorite blackberry recipes let me know in the comments!! 🙂

xoxo,
Mary Kate

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