Blackcurrant Fool with Olive Oil Biscuits

Serves: 4-6
Duration: 30 minutes

One of the oldest traditional English desserts seen in English cookbooks from the 1500s, first seen by me at cooking school (1976 or ’77) and in those Food & Wine magazines from the same period. And recently on the menu at The Yellow Bittern in London. Delicious Blackberry Fool (blackberries from Frances’ garden). Generally made with sharp tart fruits, black and redcurrants, gooseberries, blended or crushed, good rich double cream and a little sweetening.

INGREDIENTS:
250 grams blackcurrants trimmed well
2 tablespoons caster sugar plus 1 tablespoon for the cream
A little lemon juice to enhance the flavour
300mls double cream 

Option to use yogurt:
Use honey to sweeten or sugar
200 mls double cream
200g Greek yogurt (full fat of course)

METHOD:
Prepare the blackcurrants, trimming off the flowers and stalks with a pair of scissors. Place the berries in a saucepan with 2 tbsp of caster sugar and heat through for a few minutes until soft and juicy. Let them cook and mash with a fork for a more rustic texture. Otherwise you can puree them.

Whip the cream with a tbsp of caster sugar to soft peaks. Gently fold the cooled berry compote through the whipped cream leaving a marbled effect.

Serve in an individual glass or a bowl.