Blackberry Fool

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1. 1
   Preheat the oven to 200°C (180°C fan) and line two baking trays with parchment. Toast hazelnuts on a tray for 6-8 minutes until golden, then cool and roughly chop.
2. 2
   Beat butter and caster sugar together until light and creamy. Add chopped hazelnuts, lemon zest, plain flour, and baking powder. Stir until the mixture comes together into a ball, using your hands if needed.
3. 3
   Divide the dough into 24 equal pieces and roll into balls. Place on prepared trays, spaced well apart.
4. 4
   Flatten each ball to about 1cm thick. Bake one tray at a time for 12 minutes until very pale golden. Cool on the trays—they will crisp as they cool.
5. 5
   For the fool, rinse blackberries and place in a non-stick saucepan with caster sugar.
6. 6
   Stir in lemon juice and heat gently for 2 minutes until the blackberries begin to soften. Reserve 12 whole berries for decoration.
7. 7
   Simmer the remaining blackberries gently for 15 minutes, stirring regularly, until very soft. Press through a sieve using a ladle to extract as much purée as possible, discarding seeds. Cool completely.
8. 8
   Whip double cream and yoghurt together until soft peaks form.
9. 9
   When the purée is completely cold, adjust sweetness with sugar if needed. Pour into the cream mixture and stir just once or twice until lightly marbled—do not overmix.
10. 10
    Spoon the fool into glass dishes, top with mint leaves and reserved blackberries. Serve with hazelnut biscuits.
11. 11
    Spoon the blackberry fool into individual wide, glass dishes – or one large, single bowl. It should look quite marbled, so don’t over-stir it. Scatter a few tiny mint leaves on top and decorate with the reserved blackberries. Sprinkle with a little sugar if you like and serve with the hazelnut biscuits.