Blackberry Fool

The method

1. 01

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

2. 02

   Scatter the hazelnuts over a baking tray and roast in the oven for 6-8 minutes, or until golden-brown.

3. 03

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

4. 04

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

5. 05

   Roughly chop the cooled hazelnuts and add to the creamed butter and sugar, along with the lemon zest, plain flour and baking powder.

6. 06

   Stir well until the mixture comes together and forms a ball.

7. 07

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

8. 08

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

9. 09

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

10. 10

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

11. 11

    Leave to cool on the trays.

12. 12

    Store in an airtight tin and eat within five days.

13. 13

    For the fool, rinse the blackberries in a colander to wash away any dust or dirt.

14. 14

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

15. 15

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

16. 16

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

17. 17

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

18. 18

    Remove from the heat and press the berries and juice through a sieve over a bowl.

19. 19

    Leave the purée to cool and discard the seeds.

20. 20

    You should end up with around 325ml of purée.

21. 21

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

22. 22

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

23. 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

    Spoon the blackberry fool into individual wide glass dishes or one large bowl.

25. 25

    Scatter a few tiny mint leaves on top and decorate with the reserved blackberries.

26. 26

    Sprinkle with a little sugar if you like and serve with the hazelnut biscuits.