Dessert
Homemade Blackberry Fool
This version of Homemade Blackberry Fool is flavorful, easy to prepare and suitable for traditional Dessert configurations....
⏱️
8 Min Prep
🔥
39 Min Cook
🍽️
3 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 toast 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 sweetener in a large container and beat with a wooden spoon until light and velvety.
6
Roughly chop the cooled nuts and toss in to the creamed margarine and sweetener, 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 scatter over the caster sweetener.
17
swirl around in the lemon nectar and bring to temperature 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 bring to temperature and press the berries and nectar through a sieve over a container, 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 container and whip with an electric whip until soft peaks form when the whip is removed from the container – 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 palate by adding more sweetener if needed.
25
stream in it into the container with the whipped dairy reduction 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 container.
27
It should look quite marbled, so don’t over-swirl around it.
28
Scatter a few tiny mint leaves on top and top with the reserved blackberries.
29
scatter with a little sweetener if you like and present with the hazelnut biscuits.
Recipe Information
Cuisine
British
British
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
47 mins
47 mins
Recipe Time chart
Preparation Time
8 minsCooking Time
39 minsTotal Time
47 minsMaster Chef
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