Boozy Blackberry Bourbon Fool
Slightly sweetened Driscoll’s blackberries mixed with whipped cream and a touch of yogurt tang. Adjust boozy bourbon as desired for that extra kick!
Prep Time:
20 minutes
Cook Time:
10 minutes
Serves:
4
Perfect for:
Mothers Day
30 Minute Dishes
Ingredients
- 2 Packages (6 ounces each) Driscoll's Blackberries
- 4-5 Tbsp. maple syrup, divided
- 1 Cup heavy cream
- 1/4 Cup plain whole milk yogurt
- Lemon wafer cookies, cushed (optional)
- 1/8 Tsp. salt
- 1-2 Tbsp. bourbon
- 5-10 leaves fresh mint
Directions
- RESERVE 4 blackberries for garnish.
- PLACE remaining blackberries into a small saucepan.
- ADD 2 tablespoons maple syrup.
- ADD salt.
- COOK blackberry mixture over medium-high heat until it begins to simmer.
- COOK for 10 additional minutes while MASHING berries occasionally until mixture is slightly thickened.
- PRESS blackberry mixture through a fine mesh strainer if you prefer no seeds.
- STIR in 1-2 tablespoons of bourbon as desired.
- SET aside blackberry mixture to cool completely.
- WHIP heavy cream in the bowl of an electric mixer until soft peaks form.
- ADD yogurt.
- ADD 2 tablespoons maple syrup.
- WHIP cream mixture again until stiff peaks form.
- CHOP mint into fine pieces.
- ADD mint to cream mixture.
- WHIP again just until mint is incorporated. Do not over mix.
- TASTE cream mixture and ADD more maple syrup as desired.
- SPOON 1-2 tablespoons of blackberry mixture into each of 4 small tumblers, jars, or wine glasses.
- SPOON 1-2 tablespoons of cream mixture over blackberry mixture.
- REPEAT with remaining cream mixture and blackberry mixture.
- TOP each fool with one reserved blackberry.
- STORE in refrigerator until serving.
- GARNISH with crushed lemon wafer cookies (if using) just before serving.
- For a non-alcoholic Blackberry Fool, we recommend switching out the bourbon for 1 tbsp. pure vanilla extract.
