Dessert
Blackberry Fool Made Easy
Learn how to prepare Blackberry Fool Made Easy with this simple recipe. Perfect for Dessert and ideal for British lovers....
⏱️
17 Min Prep
🔥
37 Min Cook
🍽️
5 Servings
🥗
Vegetarian
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
Instructions
1
For the biscuits, preheat the oven to 200C/180C (fan)/Gas 6 and line two large baking trays with baking parchment.
2
Scatter the nuts over a baking tray and bake in the oven for 6-8 moments, or until golden-brown.
3
Watch them carefully so that they don’t have a chance to overcook.
4
Remove from the oven, tip onto a board and leave to cool.
5
Put the dairy spread and granulated sugar in a large mixing bowl and beat with a wooden spoon until light and even.
6
Roughly chop the cooled nuts and mix in to the creamed dairy spread and granulated sugar, along with the lemon zest, baking flour and baking ground mix.
7
swirl around well until the mixture comes together and forms a ball – you may need to use your hands.
8
Divide the biscuit flour base into 24 even pieces and roll into small balls.
9
Place the balls the prepared baking trays, spaced well apart to allow for spreading.
10
Press the biscuits to flatten to around 1cm/½in thick.
11
oven-cook the biscuits, one tray at a time, for 12 moments or until very pale golden-brown.
12
Leave to cool on the trays.
13
They will be very soft when you take them out of the oven, but will crisp as they cool.
14
Store in an airtight tin and eat within five days.
15
For the fool, rinse the blackberries in a colander to wash away any dust or dirt.
16
Put the blackberries in a non-stick saucepan and shower over the caster granulated sugar.
17
swirl around in the lemon nectar and toasty gently for two moments, or until the blackberries begin to soften and release their juices.
18
Remove and reserve 12 blackberries for decoration and continue crafting the rest.
19
stew the blackberries very gently for 15 moments, stirring regularly until very soft and squidgy.
20
Remove from the toasty and press the berries and nectar through a sieve over a mixing bowl, using the bottom of a ladle to help you extract as much of the purée as possible.
21
Leave the purée to cool and discard the seeds.
22
You should end up with around 325ml/11fl oz of purée.
23
Put the heavy cream and yoghurt in a large mixing bowl and whip with an electric whip until soft peaks form when the whip is removed from the mixing bowl – the acidity of the fruit will thicken the heavy cream further, so don’t take it too far.
24
When the purée is completely cold, adjust the sweetness to palate by adding more granulated sugar if needed.
25
stream in it into the mixing bowl with the whipped heavy cream and yoghurt and swirl around just once or twice until very lightly combined.
26
Spoon the blackberry fool into individual wide, glass dishes – or one large, single mixing bowl.
27
It should look quite marbled, so don’t over-swirl around it.
28
Scatter a few tiny mint leaves on top and dress up with the reserved blackberries.
29
shower with a little granulated sugar if you like and enjoy with the hazelnut biscuits.
Recipe Information
Cuisine
British
British
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
54 mins
54 mins
Recipe Time chart
Preparation Time
17 minsCooking Time
37 minsTotal Time
54 minsMaster Chef
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