BritishDessert
Blackberry Fool
This recipe pairs a light, fruity blackberry fool with crisp hazelnut biscuits. The fool itself is a simple mix of blackberry purée, whipped cream, and yogurt, stirred just enough to create a marbled effect. You'll roast hazelnuts to fold into the buttery biscuit dough, which bakes up into thin, pale gold rounds. It's a lovely make-ahead dessert; the biscuits keep well in an airtight tin, and the fool is best served chilled.
1h 5mServes 4
Method
11 steps · 1h 5m total
- 01
Roast Hazelnuts
Preheat your oven to 200°C/180°C (fan)/Gas 6 and line two large baking trays with parchment. Scatter the hazelnuts over one tray and roast for 6-8 minutes, or until they turn golden-brown. Keep an eye on them to prevent burning. Once roasted, tip them onto a board and let them cool completely.
