Blackberry Fool

Name: Blackberry Fool
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: British
Ingredients: 1 ¾ oz hazlenut; 4 oz butter; 5 oz superfine sugar; Grated lemon; 5 oz all-purpose flour; ½ tsp baking powder; 1.3 lb blackberrie; 2 ⅔ oz sugar; 2 tbsp superfine sugar; 1 tbsp lemon juice; 1 ¼ cups heavy cream; ⅓ cup + 1 tbsp yogurt; Garnish with mint

A British dessert. Ready in about 1 hour. Difficulty: medium.

25 minPrep (about)
35 minCook (about)
1 hrTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

2 ¼ oz hazlenut
6 oz butter
7 oz superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
Grated lemon
7 oz all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
¾ tsp baking powder
1.7 lb blackberrie
3 ⅓ oz sugar
2 ½ tbsp superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
1 ½ tbsp lemon juice
1 ½ cups + 1 tbsp heavy cream Shopping tip: Heavy cream or heavy whipping cream (UK: double cream).
½ cup + 1 ½ tsp yogurt
Garnish with mint Shopping tip: Fresh mint leaves.

How to make it

Steps in our own plain words.

For the biscuits, turn the oven on to 400°F and line two big baking trays with baking parchment.
Scatter the nuts over a baking tray.
Roast in the oven for 6-8 min, until golden-brown.
Watch them so that they don’t have chance to burn.
Take it out of the oven, tip onto a board.
Leave to cool.
Put the butter and sugar in a big bowl.
Beat with a wooden spoon till light and creamy.
Roughly chop the cooled nuts.
Add to your creamed butter and sugar, along with baking powder, flour and the lemon zest.
Mix fully till the mix comes together plus forms ball – you may need to use hands.
Divide the biscuit dough in 24 even pieces.
Roll into small balls.
Place your balls the prepared baking trays, spaced fully apart to let for spreading.
Press your biscuits.
Do it to flatten to around ½ inch/½in thick.
Bake the biscuits, one tray each time, for 12 minutes until very pale golden-brown.
Leave to cool on the trays.
They will be very tender when you take them out of oven, but will crisp as they cool.
Store in an airtight tin plus eat within five days.
For your fool, rinse your blackberries in colander.
Do it to wash away any dust or dirt.
Put the blackberries in a non-stick pot.
Sprinkle over the caster sugar.
Stir in the lemon juice.
Heat for two minutes, till your blackberries begin to soften plus release their juices.
Remove plus reserve 12 blackberries for decoration plus continue cooking the rest.
Simmer the blackberries very for 15 min, stirring regularly until very soft and squidgy.
Take it off the heat plus press your berries plus juice through sieve over bowl, using bottom of ladle.
Do it to help you extract as much of your purée as possible.
Leave your purée to cool and discard the seeds.
End up using around 1 ⅓ cups + 2 tsp of purée.
Put the cream and yoghurt in a big bowl and whip with an electric whisk till tender peaks form when your whisk is removed from your bowl – your acidity of your fruit will thicken your cream further, so don’ take it too far.
Wait until the purée is completely cold.
Adjust the sweetness as you like by adding more sugar if needed.
Pour it in your bowl with the whipped cream and yoghurt.
Stir when or twice until very lightly mixed.
Spoon the blackberry fool in individual wide, glass dishes – or one big, single bowl.
It should look quite, so don’t over-stir it.
Scatter some tiny mint leaves over the top and decorate with the reserved blackberries.
Sprinkle using a little sugar if you like.
Serve with the hazelnut biscuits.