Blackberry Fool Recipe
- 4 cups heavy cream
- 1 cup confectioners' sugar, divided
- 1/2 cup sour cream, at room temperature
- 1/8 teaspoon almond extract
- 2 pints fresh blackberries
- 8 strips of lemon zest, for garnish
- 8 sprigs fresh mint
- Pour the heavy cream into a large bowl with half of the confectioners' sugar and almond extract. Whip until stiff. Fold in sour cream. Refrigerate.
- In a separate bowl, toss blackberries with the remaining confectioners' sugar. Let stand at room temperature for about 15 minutes.
- In 8 parfait glasses, layer whipped cream and blackberries, beginning and ending with whipped cream. Garnish each parfait with a strip of lemon zest, a few blackberries and a sprig of mint.
