Name: Blackberry Fool
Yield: 8 servings
Cuisine: British
Ingredients: 50g Hazlenuts; 125g Butter; 150g Caster Sugar; Grated Lemon; 150g Plain Flour; ½ tsp Baking Powder; 600g Blackberries; 75g Sugar; 2 tbs Caster Sugar; 1 tbs Lemon Juice; 300ml Double Cream; 100ml Yogurt; Garnish with Mint

Dessert

8 servings

509 cal/serving

Instructions

Step 1

Preheat oven to 400°F, line two baking trays and roast hazelnuts for 6–8 minutes until golden-brown, then cool.

Hazlenuts

Step 2

Beat butter and caster sugar until light and creamy

ButterCaster Sugar

Step 3

Roughly chop the cooled hazelnuts and add to the creamed mixture with grated lemon, flour and baking powder, then stir until the dough forms a ball

HazlenutsLemonPlain FlourBaking Powder

Step 4

Divide the dough into 24 even pieces and roll each into a small ball

Step 5

Place the balls on the prepared trays spaced apart and press to flatten to about 1cm/½in

Step 6

Bake one tray at a time for 12 minutes until very pale golden-brown and leave to cool on the trays

Step 7

Store the cooled biscuits in an airtight tin

Step 8

Rinse the blackberries in a colander

Blackberries

Step 9

Put the blackberries in a saucepan and sprinkle over the 2 tbsp caster sugar

BlackberriesCaster Sugar

Step 10

Stir in the lemon juice, heat gently for 2 minutes until the berries begin to soften, remove and reserve 12 whole blackberries for decoration

BlackberriesLemon Juice

Step 11

Simmer the remaining blackberries very gently for 15 minutes until very soft, then press the berries and juices through a sieve and leave the purée to cool, discarding the seeds

Step 12

Whip the double cream and yogurt until soft peaks form

Double CreamYogurt

Step 13

When the purée is completely cold, adjust sweetness if needed and fold it into the whipped cream and yogurt just once or twice until very lightly combined

Step 14

Spoon the blackberry fool into dishes, scatter tiny mint leaves on top and decorate with the reserved blackberries

MintBlackberries