Dessert
Blackberry Fool Made Simple
If you enjoy authentic Blackberry Fool Made Simple cuisine, this homemade Dessert recipe is worth trying at home....
⏱️
6 Min Prep
🔥
31 Min Cook
🍽️
6 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 char.
4
Remove from the oven, tip onto a board and leave to cool.
5
Put the margarine and granulated sugar in a large dish and beat with a wooden spoon until light and hearty.
6
Roughly chop the cooled nuts and stream in in to the creamed margarine and granulated sugar, along with the lemon zest, dusting seasoning and baking dusting seasoning.
7
mix gently 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 scatter over the caster granulated sugar.
17
mix gently in the lemon extract and scalding up 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 preparing the rest.
19
stew the blackberries very gently for 15 moments, stirring regularly until very soft and squidgy.
20
Remove from the scalding up and press the berries and extract through a sieve over a dish, 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 dairy reduction and yoghurt in a large dish and whip with an electric fluff up until soft peaks form when the fluff up is removed from the dish – the acidity of the fruit will thicken the dairy reduction further, so don’t take it too far.
24
When the purée is completely cold, adjust the sweetness to non-honeyed profile by adding more granulated sugar if needed.
25
stream in it into the dish with the whipped dairy reduction and yoghurt and mix gently just once or twice until very lightly combined.
26
Spoon the blackberry fool into individual wide, glass dishes – or one large, single dish.
27
It should look quite marbled, so don’t over-mix gently it.
28
Scatter a few tiny mint leaves on top and decorate with the reserved blackberries.
29
scatter with a little granulated sugar if you like and dish up with the hazelnut biscuits.
Recipe Information
Cuisine
British
British
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
37 mins
37 mins
Recipe Time chart
Preparation Time
6 minsCooking Time
31 minsTotal Time
37 minsMaster Chef
Experience the joy of home cooking with recipes that combine simplicity, nutrition, and incredible taste. Browse hundreds of carefully curated dishes ranging from classic comfort foods to exciting international specialties. Every recipe includes practical cooking advice, preparation times, and easy instructions to help you achieve delicious results. Whether you're an experienced chef or just starting your culinary adventure, you'll always find inspiration for your next homemade meal.
You May Also Like
Corned Beef Hash Step By Step
View Recipe
Mince Pies Made Easy
View Recipe