Blackberry Fool

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 Rôtir in the oven for 6-8 minutes, or until golden-brown

Watch them carefully so that they don’t have a chance to burn

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

Put the Beurre and Sucre in a large bowl and Battre with a wooden spoon until light and creamy

Roughly Hacher the cooled nuts and Ajouter to the creamed Beurre and Sucre, along with the Citron zest, Farine and baking powder

Remuer 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

Cuire au four 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, Rincer the blackberries in a colander to Laver away any dust or dirt

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

Remuer in the Citron juice and Chauffer gently for two minutes, or until the blackberries begin to soften and release their juices

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

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

Retirer from the Chauffer 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 Crème and yoghurt in a large bowl and whip with an electric Fouetter until soft peaks form when the Fouetter is removed from the bowl – the acidity of the fruit will thicken the Crème further, so don’t take it too far.

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

Verser it into the bowl with the whipped Crème and yoghurt and Remuer 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-Remuer it

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

Sprinkle with a little Sucre if you like and Servir with the hazelnut biscuits.