Blackberry Fool
A stunning British summer dessert of silky whipped cream and yogurt swirled through a vibrant blackberry purée. Served with crisp hazelnut biscuits, it's as beautiful as it is effortless.
Ingredients
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Double Cream⚖ 297 g 💧 300 ml 🥛 1¼ cup
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Butter⚖ 125 g 8.93 pcs
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Caster Sugar⚖ 150 g 💧 176.5 ml 🥄 12 tbsp
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Plain Flour⚖ 150 g 💧 250 ml 🥛 1 cup
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Sugar⚖ 75 g 💧 88.2 ml 🥄 6 tbsp
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Blackberries⚖ 600 g 🫐 120 pcs
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Caster Sugar⚖ 25.1 g 💧 29.6 ml 🥄 2 tbsp
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Yogurt⚖ 103 g 💧 100 ml 🥄 6¾ tbsp
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Lemon⚖ 100 g 🍋 1¼ pcs
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Lemon Juice⚖ 14.8 g 💧 14.8 ml 🥄 1 tbsp
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Mint⚖ 5 g 5 pcs
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Baking Powder⚖ 2.2 g 💧 2.5 ml 🥄 ½ tsp
Also in this recipe
- Hazlenuts 50 g
Total nutrition
3732 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- For the biscuits, preheat the oven to 200°C / 180°C fan / Gas 6 and line two large baking trays with baking parchment. Scatter 50g hazelnuts over one tray and roast for 6–8 minutes until golden-brown, watching carefully to prevent burning. Tip onto a board and leave to cool.
- Beat 125g butter and 150g caster sugar together in a large bowl with a wooden spoon until light and creamy. Roughly chop the cooled nuts and stir them into the mixture along with the lemon zest, 150g plain flour and ½ tsp baking powder. Mix until the dough comes together into a ball, using your hands if needed.
- Divide the dough into 24 equal pieces and roll into balls. Place them on the prepared trays, spaced well apart, then press each ball down to about 1cm thickness. Bake one tray at a time for 12 minutes, until very pale golden-brown. Leave to cool on the trays — the biscuits will be soft when they come out but will crisp up as they cool. Store in an airtight tin and eat within five days.
- For the fool, rinse 600g blackberries in a colander. Place them in a non-stick saucepan, sprinkle over 75g sugar and stir in 1 tbsp lemon juice. Heat gently for 2 minutes until the berries begin to soften and release their juices. Set aside 12 whole blackberries for decoration, then continue cooking the rest.
- Simmer the remaining blackberries very gently for 15 minutes, stirring regularly, until very soft. Remove from the heat and press the berries and juice through a sieve into a bowl using the back of a ladle to extract as much purée as possible — you should have around 325ml. Discard the seeds and leave the purée to cool completely.
- Pour 300ml double cream and 100ml yogurt into a large bowl and whip with an electric whisk until soft peaks form. Do not over-whip, as the acidity of the fruit will thicken the cream further once combined.
- Taste the cooled purée and stir in a little extra sugar if needed. Pour the purée into the cream and yogurt and fold together just once or twice — the mixture should look marbled, not fully blended.
- Spoon the fool into individual wide glass dishes or one large bowl. Scatter a few small mint leaves on top, decorate with the reserved whole blackberries and sprinkle with a little sugar if desired. Serve alongside the hazelnut biscuits.
Source:
TheMealDB
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