Blackberry Fool
A light British dessert of whipped cream and tangy blackberry purée folded together and served with crunchy hazelnut biscuits—refreshing, fruity and elegant.
Servings
4
Difficulty
Easy
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Ingredients
biscuits
- 50 g hazelnuts
- 125 g butter
- 150 g caster sugar (for biscuits)
- pcs lemon zest
- 150 g plain flour
- 0.5 tsp baking powder
fool
- 600 g blackberries (total)
- 75 g sugar (for purée)
- 2 tbsp caster sugar (extra)
- 1 tbsp lemon juice
- 300 ml double cream
- 100 ml yogurt
- mint leaves (garnish)
Directions
- Preheat oven to 200C/180C fan/Gas 6 and line two large baking trays with parchment.
- Scatter hazelnuts on a tray and roast 6–8 minutes until golden, cool and roughly chop.
- Beat butter and 150g caster sugar until light and creamy.
- Add chopped nuts, lemon zest, flour and baking powder and mix until a dough forms.
- Divide dough into 24 pieces, roll into balls and place on trays spaced apart.
- Flatten balls to ~1cm thick and bake one tray at a time 12 minutes until very pale golden; cool on trays.
- Rinse blackberries then place in a saucepan with 75g sugar and 1 tbsp lemon juice and heat gently 2 minutes.
- Reserve 12 blackberries for decoration, simmer remaining berries gently 15 minutes until very soft.
- Press cooked berries through a sieve to make purée and cool (about 325ml purée).
- Whip cream and yogurt to soft peaks with an electric whisk.
- When purée is cold, sweeten to taste, fold into whipped cream and yogurt gently once or twice to marble.
- Spoon fool into dishes, garnish with reserved blackberries, mint and optional sprinkle of sugar; serve with hazelnut biscuits.