Blackberry Fool

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Rinse the blackberries and place in a saucepan with caster sugar and lemon juice. Heat gently for two minutes until they soften.

5. 5

   Reserve 12 blackberries for decoration. Simmer the rest for 15 minutes, stirring regularly until very soft.

6. 6

   Press the cooked berries through a sieve into a bowl to extract the purée. Discard the seeds and let the purée cool completely.

7. 7

   Whip the cream and yogurt together in a large bowl until soft peaks form.

8. 8

   Gently fold the cold blackberry purée into the cream mixture once or twice to create a marbled effect; do not over-stir.

9. 9

   Spoon into dishes, garnish with mint and the reserved blackberries, and serve with the hazelnut biscuits.