Desserts‎ > ‎

Blackberry and white chocolate fool

  • 450g blackberries
  • 75g demerara sugar
  • juice of 1 orange (optional)
  • 300g white chocolate (plus some extra for curls)
  • 300ml double cream (elmlea is ok, too)
  • 250g Greek style natural yoghurt
  1.  Put blackberries (reserving 1 fruit per portion for decoration), sugar, zest and juice in a pan until fruit is soft. Put in blender and then through a sieve to get rid of seeds. Allow purée to cool.
  2. Using a vegetable peeler, shave curls off the chocolate and reserve. Melt the remaining chocolate in a bowl over a pan of simmering water. Whip the cream in soft peaks, fold in the yoghurt, melted chocolate and 1/2 fruit purée.
  3. Drizzle in the remaining purée and fold gently to create a ripple effect or serve as extra sauce. 
  4. Divide mixture into 6 glasses and chill for at leat 2 hours. Decorate with a blackberry and a few chocolate curls. 
  5. Accompany with a langue de chat, bonne maman or shortbread biscuit
  6. Serves 6 large portions or 7-8 average portions.