|Blackberry Fool with Lemon Curd|
Every Tuesday I choose a different friend to be my tutor for a day: I select one of their original recipes, I make the recipe following my friend's instructions, I snap a multitude of pictures, I scarf down as much as my belt-line will permit - and then I share everything I love about my friend's recipe. Learn More
Today's Tuesday Tutor: The Hobby Room Diaries
I originally spotted today's Blackberry Fool as part of Food Fetish Friday a few months back - and I knew at some point I had to make it. It's such a simple concept yet SOO decadent - a parfait of lemon curd whipped cream layered with blackberry syrup and blackberry whipped cream - one bite and suddenly you're ravenously scraping the sides of the glass wondering where the rest disappeared. And how you can get more...
About the Author
- "My very favorite kitchen tool is the silicone spatula - I just can't cook without using one. I love how useful they are and that they come in a whole rainbow of colors. The problem is that spatulas aren't that expensive, so it's easy to buy a lot without really noticing."
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How to Make: Blackberry Fool with Lemon Curd
|Because I love lemon, I used the zest from 3 medium lemons.|
|You will need 1/3 cup of lemon juice, which for me was about the juice from 2 medium lemons|
|Depending on the size of your lemons, you may need more or fewer lemons to end up with|
enough zest and juice
|The next important part of the curd are the egg yolks. You will need five large egg yolks|
|Separated egg yolks - you can always save the egg whites for meringues or omelets|
|Vigorously whisk the egg yolks and sugar together for 2-3 minutes until the yolks change in|
color to a pale yellow and form a thick ribbon.
|Add the lemon juice and zest|
|Whisk everything together until smooth. Now you're ready to cook the mixture.|
|Once the mixture has thickened and generously coats the back of a wooden spoon, the curd|
|Use an instant-read thermometer to check the mixture. If it's at least 180F, the yolks are safe|
to consume and you can remove from heat.
|Next comes the butter which is what gives the curd it's glossy sheen and marvelous consistency.|
I used fairly cool butter for my curd as it helps the egg mixture cool faster and allows the
butter to be more gradually incorporated into the curd.
|Slice the butter into at least 8 pieces|
|Then add one piece of butter at a time to the curd, stirring to incorporate - do not add more|
butter until the previous piece has been completely absorbed.
|At first, the pieces of butter will incorporate quickly, but as the curd cools, subsequent pieces|
of butter will take longer and longer to incorporate. That's perfectly fine and just be patience.
|Once all the butter has been added, you will arrive at a marvelously thick curd that's just|
pourable. And so delicious. And it should even be room temperature by now if you were using
cool butter instead of room-temperature butter...
|Pour the curd into a sealable dish, cover, and chill for at least an hour. You will be surprised|
at how thick the curd becomes after chilling - the butter really helps set this curd...
|While the curd chills, you can begin work on your blackberry syrup. You will need at least|
2 half-pints of blackberries. If you decide to strain out the seeds from your final syrup, you will
likely need 3 half-pints...
|Reserve a few of the blackberries for garnishing later|
|Add the remaining blackberries to a small pot|
|Add 1/4 cup of granulated sugar|
|Then cover the pot and place over medium heat until the berries begin to break down|
|Once the berries and sugar have begun to form a syrup, remove the lid and simmer for|
about 10 minutes
|Once the berries have broken down and the syrup has reduced, you will arrive at a thickened|
blackberry syrup with chunks of berries (as pictured)
|Thick blackberry syrup - now you're ready to make the whipped cream.|
|There are just 2 ingredients to basic whipped cream - whipping cream and a little sugar|
|Add the whipping cream to a large bowl (I used my stand mixer with the whisk attachment)|
|Whip the cream and sugar on high speed until it forms stiff peaks (as shown). Be careful not|
to over whip at the end or you will arrive at a loose butter instead of whipped cream...
|Now you're ready to make the flavored whipped cream elements of the Fool. In a large bowl,|
add 1/4 cup of lemon curd (4 Tablespoons)
|Add half of the whipped cream to the lemon curd in the bowl|
|Fold the curd and whipped cream together until uniformly mixed|
|Add another 1/4 cup of curd to the lemon whipped cream|
|And just fold together the curd and whipped cream until you have a streaked whipped|
cream. I may have over-folded mine, but just a few turns of the spatula is all you really need
|To the reserved whipped cream in your other bowl, add 2/3 of the blackberry syrup|
|Fold together until you have a uniformly magenta mix - so good...|
|Then add a layer of lemon curd cream followed by a hit of reserved blackberry syrup. Try not|
to make a mess - you can see I was well on my way to messiness :)
|Here's the end of my second tier of layers...|
|Garnish your Fool with reserved berries and devour. Or, if you have the will-power, chill the|
Fools for 3-4 hours to really set the layers and provide a more pleasing texture.
|I did not have the will-power to resist sampling at least one of the Fools. I barely had the will-|
power to snap this picture before finishing the Fool!
Thoughts while scarfing...
- You really must use blackberries for this Fool - the flavor pairing between the blackberries and lemon curd is phenomenal and just the perfect comforting combination. When I went shopping for ingredients, I had trouble finding fresh blackberries so I was about to give up and just use raspberries or blueberries instead. But trust me - stick with blackberries.
- There are a lot of pesky seeds in blackberries, so if you're not a fan of crunching on itty-bitty seeds while noshing on layers of flavored whipped cream, I recommend sieving your blackberry syrup. And since the sieving process will dramatically reduce the total amount of blackberry syrup, you may want to use 3 half-pints of blackberries, instead of the 2 half-pints I used.
- You can serve these the Fool immediately, but I actually think it tastes better after chilling for 3-4 hours - the layers really set up a bit better and it's a more pleasing textural experience. Besides, I think cold whipped cream (even when flavored) is just somehow tastier when it's nice and cold...
- The best part of this recipe - lemon curd! I had never made lemon curd before but it's so simple and so delicious. It's easy to make and so delicious. And you only use half of the total batch of lemon curd, so you have plenty left over for snacking (or making another round of these sinful Fools)...