Blackberry, Mint & Elderflower Fool with Ginger Biscuits


  • 400g ripe blackberries
  • 2-3 tbsp elderflower cordial
  • 120g caster sugar
  • a few fresh mint sprigs
  • 300ml double cream
  • 250ml full-fat Greek yogurt
  • 150g ginger biscuits


  1. Put the blackberries in a saucepan with the elderflower cordial, caster sugar and fresh mint sprigs. 
  2. Set the pan over a medium heat and gently bubble the mixture for 10-15 minutes until the berries soften and release their juices, then reduce to a thick coulis. Remove from the heat and let it cool a little, then taste, adding more sugar or a dash more cordial if needed. Remove the mint sprigs (discard). Allow the mixture to cool completely (it will become more like jam in consistency). 
  3. Pour the double cream into a large bowl then, using an electric mixer, whisk to soft-medium peaks. Stir in the Greek yogurt, then fold in the cooled blackberry coulis, creating a swirled effect.
  4. Put a layer of ginger biscuits in the bottom of 4-6 serving glasses (…depends how big they are!) top with a layer of fool and repeat.
  5. Chill for at least 1 hour before serving. 

<<< Back to Cakes & Puddings

Theme Settings