ChefBookDessert · British
Blackberry Fool
A classic British summer dessert featuring a creamy, marbled blackberry purée served with crisp, homemade hazelnut biscuits.
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- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 6
- Level
- Medium
Method
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Preheat the oven to 200C/180C (fan)/Gas 6 and line two large baking trays with baking parchment. Scatter the nuts over a baking tray and roast for 6-8 minutes until golden-brown, then cool and roughly chop.
Beat the butter and sugar in a large bowl until light and creamy. Stir in the chopped nuts, lemon zest, flour, and baking powder until the mixture forms a ball.
Divide the dough into 24 pieces, roll into balls, and place on the baking trays. Flatten to 1cm thick and bake for 12 minutes until pale golden-brown. Cool on the trays to crisp up.
Rinse the blackberries and place in a saucepan with caster sugar and lemon juice. Heat gently for two minutes until they soften.
Reserve 12 blackberries for decoration. Simmer the rest for 15 minutes, stirring regularly until very soft.
Press the cooked berries through a sieve into a bowl to extract the purée. Discard the seeds and let the purée cool completely.
Whip the cream and yogurt together in a large bowl until soft peaks form.
Gently fold the cold blackberry purée into the cream mixture once or twice to create a marbled effect; do not over-stir.
Spoon into dishes, garnish with mint and the reserved blackberries, and serve with the hazelnut biscuits.
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