Blackberry Fool

Steps

1. 1
   Step 1:

   Preheat the oven to 200C/180C fan/Gas 6 and line two large baking trays with baking parchment.

2. 2
   Step 2:

   Scatter the hazelnuts over a baking tray and roast for 6–8 minutes, until golden brown. Watch carefully so they do not burn.

   6–8 min
3. 3
   Step 3:

   Remove the hazelnuts from the oven, tip them onto a board, and leave to cool.

4. 4
   Step 4:

   Put the butter and 150g caster sugar in a large bowl and beat with a wooden spoon until light and creamy.

5. 5
   Step 5:

   Roughly chop the cooled hazelnuts.

6. 6
   Step 6:

   Add the chopped hazelnuts, lemon zest, flour, and baking powder to the creamed butter and sugar.

7. 7
   Step 7:

   Stir until the mixture comes together and forms a ball, using your hands if needed.

8. 8
   Step 8:

   Divide the biscuit dough into 24 even pieces and roll them into small balls.

9. 9
   Step 9:

   Place the balls on the prepared baking trays, spacing them well apart to allow for spreading.

10. 10
    Step 10:

    Press the biscuits flat to around 1cm/½in thick.

11. 11
    Step 11:

    Bake the biscuits, one tray at a time, for 12 minutes or until very pale golden brown.

    12 min
12. 12
    Step 12:

    Leave the biscuits to cool on the trays. They will be very soft when removed from the oven but will crisp as they cool.

13. 13
    Step 13:

    Store the biscuits in an airtight tin and eat within five days.

14. 14
    Step 14:

    Rinse the blackberries in a colander to remove any dust or dirt.

15. 15
    Step 15:

    Put the blackberries in a non-stick saucepan and sprinkle over 2 tablespoons caster sugar.

16. 16
    Step 16:

    Stir in the lemon juice and heat gently for 2 minutes, until the blackberries begin to soften and release their juices.

    2 min
17. 17
    Step 17:

    Remove and reserve 12 blackberries for decoration, then continue cooking the rest.

18. 18
    Step 18:

    Simmer the blackberries very gently for 15 minutes, stirring regularly, until very soft and squidgy.

    15 min
19. 19
    Step 19:

    Remove from the heat and press the berries and juice through a sieve over a bowl, using the bottom of a ladle to extract as much purée as possible.

20. 20
    Step 20:

    Leave the purée to cool and discard the seeds. You should have around 325ml/11fl oz of purée.

21. 21
    Step 21:

    Put the cream and yogurt in a large bowl and whip with an electric whisk until soft peaks form.

22. 22
    Step 22:

    When the purée is completely cold, adjust the sweetness to taste with more sugar if needed.

23. 23
    Step 23:

    Pour the purée into the bowl with the whipped cream and yogurt and stir just once or twice until very lightly combined.

24. 24
    Step 24:

    Spoon the blackberry fool into individual wide glass dishes or one large bowl, keeping it marbled rather than over-stirring.

25. 25
    Step 25:

    Scatter tiny mint leaves over the top, decorate with the reserved blackberries, sprinkle with a little sugar if desired, and serve with the hazelnut biscuits.