If you have to buy blackberries, they're expensive, but if you grow them yourself you will soon have more than you know what to do with. An old fashioned fool will use quite a few, and you can keep the sweetener down to a dull roar - or not - as you like. If you want it sweeter, I would increase the sugar rather than the honey; but honestly, this was delicious as it was.
Keeping a bit of the berry purée and the whipping cream separate is simple enough, and makes for a nice interplay of textures and intensity of flavour.
4 servings
30 minutes prep time
4 cups blackberries
2 tablespoons honey
2 teaspoons arrowroot
1 1/3 cup whipping cream
2 tablespoons sugar (optional)
Rinse and drain the blackberries well. Pick out 12 to 16 of the best, and set them aside for a garnish. Put the rest into a pot and bring to a boil. Simmer until they are falling apart. Meanwhile, mix the arrowroot into the honey. When the blackberries are done, stir the mixture into them. As soon as it thickens (practically immediately) remove it from the heat.
Let the berries cool for a few minutes, then run them through a food mill or press the mixture through a sieve. Let it cool completely, and keep chilled until you are ready to proceed.
Beat the whipping cream, with the sugar if you like. Set aside about 1/2 cup of the whipped cream, then fold about 80% of the blackberry purée into the larger body of whipped cream. Spoon the fool into individual serving dishes. Top each with a bit of the reserved whipped cream, a few whole blackberries, and a spoonful of the blackberry purée drizzled over. Keep chilled until it is time to serve them.
Last year at this time I made Broccoli Italian Style.
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