Blackberry Fool

• 6 ounces, weight Ripe Blackberries (or Other Berries)
• 1/2 Lemon, Zest Only
• 1 cup Heavy Cream
• 2 Tablespoons Granulated Sugar
• 1/2 teaspoons Pure Vanilla Extract

1. Make berry puree by blitzing berries with lemon zest in a personal blender or small food processor; strain seeds and discard.
2. In a small mixing bowl, whip heavy cream, sugar, and vanilla using a handheld mixer until stiff peaks form.
3. In another small mixing bowl, fold together 6 tablespoons strained blackberry puree and 1 1/2 cups of sweetened whipped cream until combined (a few streaks remaining look lovely).
4. To neatly fill dessert cups, transfer berry and cream mixture to a piping bag and carefully fill six 3-ounce mini dessert cups (eight dessert cups if you don't fill them as full). Place remaining whipped cream in another piping bag filled with a closed star tip and top each dessert. Garnish with a mint leaf and/or a drizzle of the remaining blackberry puree.
5. Note: The blackberries can be substituted with other seasonal berries. Yields six 3-ounce portions.

blackberries, lemon, heavy cream, sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/blackberry-fool/ (may not work)