By: Chef Allysa Adamson

Blackberry Blueberry Fool with Vanilla Bean

Serves 4


6 ounces blackberries

6 ounces blueberries

¼ cup sugar

Juice of ½ lemon

Kosher salt

2 cups heavy whipping cream

2 tablespoons powdered sugar

1 vanilla bean, seeds removed

2 tablespoons Marcona almonds, roughly chopped


1. Combine berries, sugar, lemon juice, and a pinch of salt in a medium bowl, toss and allow to sit at least 20 minutes until sugar dissolves.

2. Meanwhile, whip cream until starting to thicken, then add powdered sugar, vanilla bean seeds, and about ½ teaspoon salt. Whisk until soft peaks form. Fold in about ¾ of the berries gently. Divide the whipped cream mixture evenly among 4 glass cups and top each with remaining berries and Marcona almonds.