Blackberry Fool

Story behind the dish

One sunny afternoon, I had the pleasure of wandering through a local farmers' market, where the scent of ripe berries and freshly baked treats filled the air. That day, the most tempting sight was a basket of plump blackberries glistening like jewels. Inspired by their deep, soulful color, I decided to craft a dessert that celebrated their perfect sweetness and natural charm. The result was this delightful Blackberry Fool—a light, creamy concoction paired with crunchy hazelnut biscuits, perfect for sharing with loved ones. It’s a dessert that feels luxurious yet simple, evoking memories of summer days and joyful gatherings.

Ingredients

• ½ cup (2 oz) hazelnuts
• 1 stick (½ cup) unsalted butter (4 oz / 113 g)
• ¾ cup (¾ cup) caster sugar (6 oz / 170 g)
• Grated lemon zest from 1 lemon
• 1 ¼ cups (6 oz) plain flour
• ½ teaspoon baking powder
• 2 ½ cups (20 oz) blackberries
• ⅓ cup (2.8 oz) sugar
• 2 tablespoons caster sugar
• 1 tablespoon lemon juice
• 1 ¼ cups (10 fl oz) double cream
• ⅓ cup (2.8 oz) yogurt
• Fresh mint leaves, for garnish

Step-by-step

1. Prepare the biscuits: Preheat your oven to 400°F (200°C, fan 180°C, Gas Mark 6) and line two large baking trays with parchment paper. Scatter the hazelnuts on a tray and toast for 6–8 minutes, watching carefully to prevent burning. Cool the nuts on a board.
2. Make the dough: In a large bowl, beat the butter and sugar together until light and creamy. Roughly chop the cooled hazelnuts and add them to the bowl along with the lemon zest, flour, and baking powder. Mix until it forms a dough—using your hands if needed.
3. Shape the biscuits: Divide dough into 24 even pieces, rolling each into small balls. Place them on the prepared trays, spacing them well apart. Flatten each ball to about ½ inch thick.
4. Bake: Bake one tray at a time for 12 minutes until pale golden. Allow the biscuits to cool on the trays—they will crisp up as they cool.
5. Prepare the blackberries: Rinse the berries in a colander. Put 1½ cups of blackberries in a saucepan, sprinkle with 2 tablespoons of sugar, and add the lemon juice. Gently heat for 2 minutes until they soften.
6. Cook and strain: Continue simmering gently for 15 minutes until very soft. Pass the berries through a sieve, pressing with the back of a ladle to extract the purée. Discard the seeds and let the purée cool—you're left with roughly 11 ounces.
7. Whip the cream: In a large bowl, whip the cream and yogurt until soft peaks form.
8. Combine: Taste the cooled berry purée and add more sugar if needed. Gently fold it into the whipped cream and yogurt, swirling to create a marbled effect—don't overmix.
9. Serve: Spoon the blackberry fool into glasses or a large bowl. Garnish with the reserved blackberries and tiny mint leaves. For an extra touch, sprinkle with a little sugar. Serve alongside the crisp hazelnut biscuits for a perfect summer finale.

Chef’s tips & serving ideas

• For an extra flavor boost, toast the hazelnuts until golden and fragrant before chopping.
• Serve this dessert with a drizzle of honey or a dusting of powdered sugar for an elegant presentation.

Closing thoughts

There’s something truly magical about a dessert that combines the vibrant burst of summer berries with the crunch of toasted hazelnuts and the silky smoothness of whipped cream. The Blackberry Fool is a celebration of fresh, simple ingredients transformed into a luxurious treat. Whether you're unwinding after a sunny day or entertaining friends, it’s a charming, comforting dessert that invites everyone to indulge and smile. Enjoy every spoonful!