Blackberry fluff

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olive magazine

6 ratings

Recipe by olive magazine

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1. Heat the blackberries (keeping a few aside) gently with the sugar for a couple of minutes or until they give off juice. Whizz in a food processor then push through a fine sieve. Beat the mascarpone with a spoon until it is floppy then fold in the blackberry purée and the vanilla extract. Loosely whip the cream and fold it in. Spoon into 4 dishes and decorate with blackberries.

Per serving

491 kcalories, protein 3g, carbohydrate 11.7g, fat 48.2 g, saturated fat 28.9g, fibre 2.3g, salt 0.18 g

Latest comments and suggestions

• Beverley Crane

  15 December 2007

  Beverley Crane rated and commented on this recipe

  

  This is FAB - I've served it twice now to guests who have either been fussy, plain eaters or have a severe food wheat intolerance allergy. Ideal for both sets of guests who thought it was so delicious that they asked for the recipe. High on my list of dinner party favourites. Don't worry if you don't have vanilla essence. I've made it with and without and didn't miss it. Didn't even heat fruit last time, just defrosted frozen forest fruits, blitzed in blender before sieving. It really is SO EASY - go for it!

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• wild_ice

  07 May 2008

  wild_ice commented on this recipe

  If you want something colder for summer, I used one quarter softened and then cool blackberries and three quarters frozen blackberries. Whiz together with the cream and mascarpone for an instant ice cream.

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• Swanky

  31 July 2008

  Swanky commented on this recipe

  I had been searching for a recipe to use up blackberries I had picked with the children, and this is delicious!! Really easy to make and not too sweet.

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• Sophie

  03 September 2008

  Sophie rated and commented on this recipe

  

  This is an extreemly easy and tasty dessert to make, however I have only made it once due to the staggering calorie content!

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• Lisa

  12 September 2008

  Lisa commented on this recipe

  i was dissapointed with this i dont think you could taste the blackberries very much at all cream seemed to overpower them. I thought this was sickly wont be doing it again.

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• sarahrose

  12 September 2008

  sarahrose rated and commented on this recipe

  

  My mum gave us a huge bag of blackberries from her garden and it's filling our freezer so I made this and the raspberry and coconut slices which were amazing. (Substituting blackberries, obviously.) My boyfriend loved the fluff. I used lower fat marscapone and elmlea double cream and having not tasted the full fat version didn't feel we were missing out but I found the texture a bit bland. Next time I'll loosely fold in broken meringue nests, ripple through some reserved blackberry sauce and freeze it in a loaf tin which I've done with raspberries and lemon curd in the past and it works really well.

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• Joanne

  20 September 2008

  Joanne rated and commented on this recipe

  

  I too thought that you could not taste the blackberries - disappointing. Will not make this again.

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• flash

  30 August 2009

  flash rated and commented on this recipe

  

  An easy pud, tasty and looked impressive!

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• Jessica

  17 September 2009

  Jessica rated and commented on this recipe

  

  Could not taste the blackberries. and all we could taste was cream. will not be making again!

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Ingredients

• 300g blackberries
• 1 tbsp caster sugar
• 250g carton mascarpone
• ½ tsp vanilla extract
• 142ml carton double cream

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 300g blackberries
• 1 tbsp caster sugar
• 250g carton mascarpone
• ½ tsp vanilla extract
• 142ml carton double cream

Per serving

491 kcalories, protein 3g, carbohydrate 11.7g, fat 48.2 g, saturated fat 28.9g, fibre 2.3g, salt 0.18 g

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