Home Blackberry Fool

Blackberry Fool

0 Reviews.

Recipe Category

Print Recipe
Save recipe
Share Recipe

Recipe Tag


  • Hazlenuts - 50g
  • Butter - 125g
  • Caster Sugar - 150g
  • Lemon - Grated
  • Plain Flour - 150g
  • Baking Powder - ½ tsp
  • Blackberrys - 600g
  • Sugar - 75g
  • Caster Sugar - 2 tbs
  • Lemon Juice - 1 tbs
  • Double Cream - 300ml
  • Yogurt - 100ml
  • Mint - Garnish with


  • For the biscuits, preheat the oven to 200C/180C (fan)/Gas 6 and line two large baking trays with baking parchment.
  • Scatter the nuts over a baking tray and roast in the oven for 6-8 minutes, or until golden-brown.
  • Watch them carefully so that they don’t have a chance to burn.
  • Remove from the oven, tip onto a board and leave to cool.
  • Put the butter and sugar in a large bowl and beat with a wooden spoon until light and creamy.
  • Roughly chop the cooled nuts and add to the creamed butter and sugar, along with the lemon zest, flour and baking powder.
  • Stir well until the mixture comes together and forms a ball – you may need to use your hands.
  • Divide the biscuit dough into 24 even pieces and roll into small balls.
  • Place the balls the prepared baking trays, spaced well apart to allow for spreading.
  • Press the biscuits to flatten to around 1cm/½in thick.
  • Bake the biscuits, one tray at a time, for 12 minutes or until very pale golden-brown.
  • Leave to cool on the trays.
  • They will be very soft when you take them out of the oven, but will crisp as they cool.
  • Store in an airtight tin and eat within five days.
  • For the fool, rinse the blackberries in a colander to wash away any dust or dirt.
  • Put the blackberries in a non-stick saucepan and sprinkle over the caster sugar.
  • Stir in the lemon juice and heat gently for two minutes, or until the blackberries begin to soften and release their juices.
  • Remove and reserve 12 blackberries for decoration and continue cooking the rest.
  • Simmer the blackberries very gently for 15 minutes, stirring regularly until very soft and squidgy.
  • Remove from the heat and press the berries and juice through a sieve over a bowl, using the bottom of a ladle to help you extract as much of the purée as possible.
  • Leave the purée to cool and discard the seeds.
  • You should end up with around 325ml/11fl oz of purée.
  • Put the cream and yoghurt in a large bowl and whip with an electric whisk until soft peaks form when the whisk is removed from the bowl – the acidity of the fruit will thicken the cream further, so don’t take it too far.
  • When the purée is completely cold, adjust the sweetness to taste by adding more sugar if needed.
  • Pour it into the bowl with the whipped cream and yoghurt and stir just once or twice until very lightly combined.
  • Spoon the blackberry fool into individual wide, glass dishes – or one large, single bowl.
  • It should look quite marbled, so don’t over-stir it.
  • Scatter a few tiny mint leaves on top and decorate with the reserved blackberries.
  • Sprinkle with a little sugar if you like and serve with the hazelnut biscuits.

Check Out the Video

Recipe source

This Might Interest You