Name: Blackberry Fool
Prep time: 20 min
Cook time: 37 min
Total time: 65 min
Yield: 4 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

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Blackberry Fool Recipe — Recipes Zone

Method

11 steps · 1h 5m

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.
02
Make Biscuit Dough
In a large bowl, beat the butter and sugar with a wooden spoon until the mixture is light and creamy. Roughly chop the cooled hazelnuts and add them to the creamed butter and sugar, along with the lemon zest, flour, and baking powder. Stir everything until the dough comes together and forms a ball; you might need to use your hands to bring it all in.
03
Form Biscuits
Divide the biscuit dough into 24 even pieces and roll each into a small ball. Arrange the balls on the prepared baking trays, leaving enough space between them for spreading.
04
Bake Biscuits
Press each biscuit ball to flatten it to about 1cm/½in thick. Bake the biscuits, one tray at a time, for 12 minutes or until they are a very pale golden-brown. They'll be quite soft when they come out of the oven, but will crisp up as they cool on the trays.
05
Store Biscuits
Store the cooled biscuits in an airtight tin. They're best eaten within five days.
06
Prepare Blackberries
For the fool, rinse the blackberries in a colander to remove any dust or dirt. Transfer them to a non-stick saucepan and sprinkle with caster sugar.
07
Soften Blackberries
Stir in the lemon juice and heat gently for two minutes, or until the blackberries just begin to soften and release their juices. Take out and reserve 12 blackberries for decoration, then continue cooking the remaining berries.
08
Make Blackberry Purée
Simmer the remaining blackberries very gently for 15 minutes, stirring regularly, until they are very soft and squidgy. Remove from the heat and press the berries and their juices through a fine-mesh sieve into a bowl, using the back of a ladle to extract as much purée as possible. Let the purée cool completely and discard the seeds. You should have about 325ml/11fl oz of purée.
09
Whip Cream and Yogurt
In a large bowl, whip the double cream and yogurt with an electric whisk until soft peaks form when you lift the whisk. Be careful not to over-whip, as the acidity from the fruit purée will thicken the mixture further.
10
Combine Fool Ingredients
Once the blackberry purée is completely cold, taste and adjust the sweetness with more sugar if you like. Pour the purée into the bowl with the whipped cream and yogurt, then stir just once or twice until it's very lightly combined; you want to see streaks of fruit and cream.
11
Serve Fool
Spoon the blackberry fool into individual wide glass dishes or a single large bowl. The goal is a marbled look, so avoid over-stirring. Garnish with a few tiny mint leaves and the reserved blackberries. A light sprinkle of sugar is optional. Serve alongside the hazelnut biscuits.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	1,023kcal	51%
Fat	62.9g	90%
Carbohydrate	111.8g	43%

Allergens

Auto-detected

The 14 regulated allergens3 present · 1 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Milk	Contains
Tree nuts

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Blackberry Fool Recipe

About this recipe

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Method

Roast Hazelnuts

Make Biscuit Dough

Form Biscuits

Bake Biscuits

Store Biscuits

Prepare Blackberries

Soften Blackberries

Make Blackberry Purée

Whip Cream and Yogurt

Combine Fool Ingredients

Serve Fool

Nutrition

Allergens

Reviews

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