Blackberry Fool and Ginger Nut Topping
- 250ml double cream
- 3 tbsp icing sugar
- 1 tsp vanilla extract
- 150g cream cheese
- 100g Greek yogurt
- 200g fresh blackberries
- 2 tsp caster sugar
- 4 crunchy ginger biscuits (I use Ginger Nuts)
Take the cream cheese out of the fridge 30 minutes in advance to let it soften.
Add the double cream to a large bowl with the icing sugar and vanilla. Whip together until the cream starts to stiffen (soft peak stage), but don’t over-whip it. Now add the cream cheese and whisk until combined, then add the yogurt and fold it through. Set aside.
Place the blackberries in a separate bowl, putting a few aside to decorate. Sprinkle the caster sugar over the blackberries, then mush them up a bit with a fork, leaving some chunky.
Now spoon some of the mushed berries into the bottom of four clear glass ramekins or wine glasses, then spoon some cream mixture on top. Repeat three or so times, ending with a layer of the cream mixture.
Take your biscuits, put them into a food bag and smash into crumbs with a rolling pin, but leave them quite chunky. Decorate the desserts with the reserved blackberries, then sprinkle each dessert with the biscuit crumbs and serve.
TIP: You could make these ahead and chill in the fridge, then add the biscuit crumbs just before serving. I might try this again adding a splash of balsamic vinegar to the blackberries before mushing them up.
