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Blackberry Almond Fool

If you do an internet search for ‘Fool’ or ‘Fruit Fool’ you would likely leave thinking that it’s just some kind of pureed fruit layered with whipped cream. I’m here to tell you, though, that ain’t no Fool. That’s a lazy way of making something that looks like a Fool, and possibly even feels like a Fool when you eat it. Nope, that’s not us. What we’re making here today is a proper Fool. One that is made with custard. And, because all the other berries seem to get loads of recipe love all the time, we’re making Blackberry Almond Fool.

Blackberry Almond Fool | Carrie Brown

Blackberries have – for some reason – been front and center at my local grocery stores this year, so I figured it was The Universe encouraging me to share some blackberry love with the keto world where typically there is only strawberry, raspberry, and blueberry love.

Around my parts the blackberries have not only been more plentiful but also cheaper than their other berry cousins, and when something is delicious, plentiful, AND cheap, you make hay while the sun shines. Or in this case you make Fool while the blackberries are cheap.

I hope this blackberry trend continues. Lower in carbs than both raspberries and blueberries, and only marginally higher in carbs than strawberries, having another flavor in our keto food arsenal is never a bad thing.

Blackberry Almond Fool | Carrie Brown

You may already have made the Infallible Awesome Almond Custard. AKA the Amazing Blender Almond Custard. You might en have some lolling in a vessel in your fridge, in which case this Blackberry Almond Fool is a super-easy – and stunningly pretty – win to your dinner table.

If you have yet to make the Almond Custard – let me assure you that it is a breeze to make. Once your custard and blackberry puree are completely cold, it’s just a matter of whipping some heavy cream and doing a spot of folding and layering.

Blackberry Almond Fool | Carrie Brown

This Blackberry Almond Fool is something very simple but quite gorgeous that would do equally well at a fancy soiree or a picnic on your own back lawn.

Even better – you can make the custard and blackberry puree days ahead of time. Meaning that on the day all you need do is whip that cream and spoon it all together. What could be easier?!

I did not make this super-sweet, so check out the Top Tips below if you think you or your peeps will want it really sweet.

With a container of Almond Custard on stand-by in your fridge and berries on hand you can get this beautiful and delicious dessert ready in a few minutes. This might just be your new go-to dessert!


Blackberry Almond Fool

Author: Carrie Brown | Prep time: 10 mins | Cook time: 10 mins | Total time: 20 mins (less if just assembling all the bits) | Serves: 6

What You Need

What You Do

  1. Put the blackberries in a small pan with the water and sweetener and stir well.
  2. Place the pan over a medium heat and bring the blackberries to a boil. Immediately turn the heat to low and simmer until berries are super soft.
  3. While whisking quickly with one hand, gently sprinkle the konjac flour evenly over the surface of the cooked berry syrup and continue whisking to incorporate all the konjac.
  4. Continue to heat and whisk the berry syrup for another minute until thickened, then remove from the heat, pour carefully into a glass storage container and allow to cool completely before covering and placing in the fridge.
  5. When you have your cold Almond Custard and cold blackberry syrup ready, place the heavy whipping cream and almond extract into a large, cold bowl and whip until the cream forms soft peaks.
  6. Spoon 2 cups of Almond Custard into your whipped cream and gently fold them together until completely mixed.
  7. Spoon some of the cream custard into glasses and then spoon blackberry syrup on top, continuing in layers until the glass is as full as you want it. You can either make very separate layers, or gently swirl the layers together as you go to create the marbled effect.
  8. Top with a couple of fresh blackberries. Add a sprig of fresh mint if you’re feelin’ fancy.

Top Recipe Tips

  • You can use other berries (they all pair well with almond) but you may need to adjust the sweetener a little either way to compensate for the differing natural sweetness of the various berries.
  • I deliberately did not make this Fool super sweet, since many folks on keto find they lose their sweet tooth, or want to lose their sweet tooth! You can add extra sweetener to the blackberry syrup if needed, and you can also add some powdered sweetener to the whipped cream before you whip it if you think you will need it to be sweeter.
  • Check out the video on ‘folding’ ingredients together!

Helpful Cooking and Recipe Links

Podcast Episodes and You Tube Videos

Substitutions

  • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
  • Xylitol and allulose are the sweeteners I recommend because they work very well. I also recommend erythritol if allulose or xylitol give you issues, but erythritol can be tricky to use successfully. You can use any other sweetener you like, but I cannot guarantee the results if you choose to use something different. In low carb and keto baking sweeteners are generally not interchangeable if you want great results.

Blackberry Almond Fool | Carrie Brown
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    Almond Custard (+ video!)

    Custard. Is there anyone that doesn’t like custard? I actually thought that custard was a fully British thing and that no one in America would care about there being such a thing as keto custard. Turns out I was wrong. And while one doesn’t really like being wrong, there’s times where being wrong opens up a while new avenue of awesome. Like being wrong about custard. So today I made you awesome custard. Awesome Almond Custard, to be precise.

    Almond Custard | Carrie Brown

    I also decided, while I was dreaming up the Awesome Almond Custard, that it would be super awesome if we could avoid all the night-sweats and terror that often accompany the making of custards.

    Thus, I made you Infallible Awesome Almond Custard. Or Amazing Blender Almond Custard. And actually, you could even do this without a blender if you have a whisk and a bit of muscle in your whisking arm.

    This Almond Custard is a breeze to make – it takes one minute longer than measuring out your ingredients – and then just needs a gentle warming on the stove top before you’ll have a jug full of hot, creamy, delicious custard to pour over your dessert. Or you can leave it to cool for a thicker cold custard that can be used either as a sauce or a dessert in it’s own right, or used as in ingredient in some other luscious recipe.

    Almond Custard | Carrie Brown

    Not using your custard immediately as a hot sauce? You can either leave it to cool completely in a large bowl or other container before covering and putting in the fridge, or you can pour it into single-serve baby Mason Jars or  baby Pyrex (so adorable!), cool, cover, and just whip one out as dessert when you need.

    If you’ve been scared of custard-making all this time, this is your moment. Perfect Almond Custard shall be yours. In a matter of minutes. It really is super fast and easy and I urge you to get some made today.




    Almond Custard

    Author: Carrie Brown | Prep time: 3 mins | Cook time: 10 mins | Total time: 13 mins | Serves: 10 as a hot sauce, 6 – 8 as dessert

    What You Need

    What You Do

    1. Put the allulose or xylitol, sea salt, almond milk, almond extract and eggs into the blender and blend on low speed until completely blended.
    2. Turn the blender to it’s lowest speed and remove the center piece from the blender lid.
    3. Turn the blender speed up slowly just until a vortex is created and then tap the konjac and the guar gum through the hole in the lid.
    4. Blend for only 10 seconds.
    5. Pour the custard into a saucepan and warm over a low heat, stirring constantly, until the custard has thickened and coats the back of your spatula.
    6. Pour into a jug to use as a hot sauce immediately, or pour into a clean glass container and leave to cool completely before covering and storing in the fridge to use in other recipes or as a cold sauce.

    Top Recipe Tips

    • Have your phone, iPad, or a book to hand when you’re ready to start warming and stirring. Unless you are one of those people who can be still and meditate in silence while stirring. I thoroughly recommend the latter, but realize that’s not a thing for many, and you can accomplish a lot online in 10 minutes while also stirring your custard. If you’re multi-tasking, don’t forget to keep that custard moving!
    • Once the custard has thickened to coat your spatula, turn the heat off. Heating eggs too high or for too long is never a good thing. They leak. They split. They just get ugly.
    • I do NOT recommend you using erythritol or erythritol blends in this recipe.

    Helpful Cooking and Recipe Links

    Podcast Episodes and You Tube Videos

    Substitutions

    • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
    • Xylitol and allulose are the sweeteners I recommend because they work very well. I also recommend erythritol if allulose or xylitol give you issues, but erythritol can be tricky to use successfully. You can use any other sweetener you like, but I cannot guarantee the results if you choose to use something different. In low carb and keto baking sweeteners are generally not interchangeable if you want great results.






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    Strawberry Rose Panna Cotta

    There’s something you might not know about me. I love roses. I mean, I *really* love roses. The scent of them. The look of them. And the taste of them. Every Christmas when I was a child I delighted in the box of Rose Turkish Delight that graced the candy table. We only had candy once a year, so I mostly inhaled all the rose-flavored jellies as soon as the wrapper was off the box. I’m not quite sure what made my thoughts go to rose this week, but I had some strawberries nestled in the fridge and decided that we all needed something to make us feel summery. To me, there’s not much more summery than strawberries and roses. So I made you Strawberry Rose Panna Cotta, and it turned out perfectly for a light, summery dessert that takes few ingredients, very little work and totally hits the ‘treat’ spot. I feel like we all need a little treat right now.

    Strawberry Rose Panna Cotta | Carrie Brown

    Frozen strawberries are an entirely different beast to fresh strawberries. The flavor is different, the texture, even the color. You could make these with frozen strawberries if that’s all you can get, but if you go that route I would thaw and drain them really, really well – overnight, even – before weighing and adding to the pan. The amount of liquid expressed from a frozen strawberry could play all sorts of havoc with your panna cotta’s ability to set.

    Talking of liquids, if you don’t have or can’t get rose extract for your Strawberry Rose Panna Cotta you can use vanilla extract, but I highly recommend the rose. Even if you do it with vanilla this first time, I would encourage you to put rose extract on your Amazon list.

    The balance of liquid to gelatin in a panna cotta can be the difference between a “WOW!” dessert and an “OK” dessert. I’m aiming for you all to get “WOW!”

    Strawberry Rose Panna Cotta | Carrie Brown

    This Strawberry Rose Panna Cotta is light enough after a slap-up celebration meal, but also swanky enough to make your friends think you spent hours working on it, especially if you break out the fancy dishes and take a few minutes to pretty it up with some extra strawberries and (edible) dried rose petals. But it’s also simple and easy to make, and can be made ahead so you don’t have a time crunch on the day.

    Swanky dinners aside, I just enjoy one of these after a week-night dinner. A little something to round things out, add an extra dollop of fat, and a big helping of feel good. To that end, you really don’t need much, so making them in two-mouthful shot glasses or mini ramekins or dishes would be a great option for a fat-bomb. You should avoid using silicone molds because they do not set solid enough to get them out.

    For glasses or dishes, once the Strawberry Rose Panna Cotta is set, cover with plastic wrap and keep in the fridge. Another every day option would be to spoon the mousse into baby Mason Jars or  baby Pyrex (so adorable!) and just whip one out every day or grab one as you pass the fridge on the way to work.

    Strawberry Rose Panna Cotta | Carrie Brown

    Now, if you use dishes and want to turn yours out like I did, there’s a couple tricks to that.

    • Make sure your dish is wider at the top than the bottom.
    • Only half fill your dish, otherwise it will be harder to get out.
    • Put enough hot water in the sink to come up just to the same level as the top of the panna cotta in the dish.
    • Stand the dishes (one at a time) in the hot water for about 30 seconds. Put a plate upside down on top of the dish, and holding both the plate and the dish flip the dish over. Give a firm shake. Carefully lift up the dish. If the panna cotta is not on the plate when you lift the dish, turn the plate and dish back over and then put the dish back in the hot water for another 15 seconds. Repeat with the plate flip thing. I can feel a video coming on.
    • Daft though it might sound, it tastes different when you spoon it out of a dish or glass. Or maybe that’s just me.
    Strawberry Rose Panna Cotta | Carrie Brown

    However you decide to serve your Strawberry Rose Panna Cotta, get thee to your kitchen and get some going today. Oh, and the flavor is better if they are not fridge-cold when you eat them. The butterfat in the cream can leave a little bit of palate-cling round your gob if you eat it straight from the fridge. You’re welcome.

    Strawberry Rose Panna Cotta

    Author: Carrie Brown | Prep time: 15 mins | Cook time: 0 mins | Total time: 15 mins + 4 hours setting | Serves: 4 – 6 as dessert, more if making as fat bombs

    What You Need

    • 6 TBSP cold water
    • 2 1/2 tsp. gelatin or agar agar
    • 2 oz / 55g allulose OR xylitol or erythritol
    • 6 oz / 170g fresh strawberries
    • 1 1/2 cups / 12 fl oz. heavy cream
    • 1/2 cup / 4 fl oz. almond milk
    • 1 tsp. rose extract
    • 6 oz / 170g fresh strawberries (optional extra strawberries)

    What You Do

    1. Put the cold water in a small dish and sprinkle the gelatin evenly over the surface. Allow to stand for at least 5 minutes.
    2. Put the sweetener, strawberries, heavy cream, almond milk, and rose extract in a pan on medium heat, stirring until the sweetener has completely dissolved and then bring just to a boil.
    3. Turn the heat off and let sit for 5 minutes.
    4. Carefully pour the cream mixture into a blender and blend on low until the strawberries are completely blended.
    5. Place a fine mesh sieve over the pan you used to heat the cream and pour the warm blended mixture through the sieve to catch the strawberry seeds.
    6. Add the soaked gelatin to the blended mixture in the pan and place over the lowest heat, stirring until the gelatin is completely dissolved.
    7. Remove from the heat and leave to cool to room temperature, stirring every half hour.
    8. Meanwhile, finely chop the optional extra strawberries and distribute evenly among your serving dishes or glasses. Place the serving dishes on a large plate. The plate just allows you to carry the glasses steadier and move them all at once without slopping the cream mixture all up the sides.
    9. Once the strawberry cream mixture is at room temperature, stir well and then carefully pour it over the chopped strawberries in your serving vessels.
    10. Carefully carry the plate to the fridge and leave for at least 4 hours to set.
    11. If you used dishes and want to turn them out onto plates like I did, check out the bullet list above before the recipe for some tips and tricks on that.

    Top Recipe Tips

    • The wider the dish you use for the water is, the easier it will be to sprinkle the gelatin evenly over it and make sure it all softens.
    • Use beef gelatin as opposed to pork. I don’t have time to explain why, it’s long. Just trust me when I say that beef gelatin is more reliable. I have linked to the specific brand that I use.
    • If you want or need to cut the carbs, or you prefer a truly smooth panna cotta, leave out the optional chopped extra strawberries.
    • Really?? Leave it to cool to room temp before pouring it in things? That’ll take hours. Yep. If you skip this step there is a large chance that your panna cotta will separate into layers. And then you’ll be sad.

    Helpful Cooking and Recipe Links

    Podcast Episodes and You Tube Videos

    Substitutions

    • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
    • Xylitol and allulose are the sweeteners I recommend because they work very well. I also recommend erythritol if allulose or xylitol give you issues, but erythritol can be tricky to use successfully. You can use any other sweetener you like, but I cannot guarantee the results if you choose to use something different. In low carb and keto baking sweeteners are generally not interchangeable if you want great results.
    • The alternative to gelatin is agar agar.
    • Sub thick coconut milk for heavy cream to make dairy-free. The flavor of the mousse will be materially different since the strawberry and rose are subtle.

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      Italian-Style Creamy Baked Eggs (Members)

      You really should be a Kitchen Enthusiast or Kitchen Rockstar. Come join us!

       
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        Salmon Asparagus Bake (Members)

        You really should be a Kitchen Enthusiast or Kitchen Rockstar. Come join us!

         
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