Blackberry Fool - Bank Holiday Treat

It's bank holiday weekend and my kind neighbours invited me to 'pick my own' blackberries from their garden because they have a 'bumper' crop once again this year. Blackberries are traditionally an autumn fruit but already on my walks I am seeing signs of autumn - the haws, the rosehips, beechnuts falling, conkers, and crab apples. It is sad to see the summer fading but you just have to embrace the beauty of each season. If blackberries near you are not quite ready yet, you could use gooseberries or stewed apples to make a fruit fool.  

Blackberry fool (Vegan)
Makes 4

300g blackberries
1/2 tsp lemon juice
2 tbsp stevia (or to taste)

For the sweet white sauce
2 rounded tbsp cornflour
2 tbsp stevia (or to taste)
1 tsp vanilla essence
400ml unsweetened organic soya milk

Place the blackberries in a saucepan with 1 tbsp water and lemon juice. Bring to the boil then reduce heat and simmer for 15 minutes. Sieve the contents of the saucepan, pressing the fruit with the back of a spoon to extract the fruit puree. If necessary heat to reduce to a thick, fruit puree. Allow to cool. 

To make the sweet, white sauce mix the cornflour with the stevia in a saucepan. Add the soya milk a little at a time and blend with the cornflour and stevia so that no lumps form. Stir in the vanilla essence and heat stirring all the time moving the spoon in a figure of eight. Remove from heat just as the mixture begins to thicken and continue to stir while the mixture continues to thicken. Allow to cool.  
Stir the fruit puree into the white sauce (lightly if you want a 'ripple' effect). Spoon into sundae glasses.

Janet x 

Recipe Copyright © 2015 40plusandalliswell

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