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Blackberry, yoghurt and orange blossom fool

Silky yoghurt cream meets bright blackberry, perfumed with orange blossom.
Golden oat crumble adds crunch and warmth in every spoonful.
Sweet, tangy, fragrant and dessert-perfect from first bite to last.

dessert ⏱ 70 min 510 kcal / portion 65.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

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Blackberry, yoghurt and orange blossom fool
v4 · rb0e705f985 20260727Z1751 2 tsp lime zest 275 ml double cream 🔪 ⏱ 60 min macerate the blackberries with sugar, lime zest and orange blossom water 🌀 mix the crumble ingredients in a bowl 🌀 pour over melted butter, golden syrup and double cream and stir to combine 🔥 ⏱ 18 min bake the oat crumble at 170°C until golden ⏳ cool the oat crumble and break into a fine crumble 🌀 ⏱ 3-4 min whisk the cream, yoghurt, icing sugar and vanilla bean paste until medium peaks ⏳ fold in the lime zest and refrigerate the cream filling until ready to serve 🍽 scoop a layer of cream filling into 6 glasses 🍽 top the glasses with a layer of macerated blackberries 🍽 sprinkle over a layer of oat crumble and repeat layering twice more, finishing with crumble on top 🔪 sprinkle over the remaining lime zest and serve at once Blackberry Yoghurt Fool 🎉 540 g blackberries 45 g caster sugar orange blossom water to taste 50 g jumbo oats 20 g plain flour 40 g wholemeal spelt flour ¼ tsp bicarbonate of soda ¾ tsp sea salt 40 g demerara sugar 45 g unsalted butter 2 tsp golden syrup 255 g greek-style yoghurt 45 g icing sugar 1½ tsp vanilla bean paste blackberries, caster sugar, orange blossom water unsalted butter, golden syrup 20 ml 255 ml greek-style yoghurt, icing sugar, vanilla bean paste
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Preparation steps

  1. macerate the blackberries with sugar, lime zest and orange blossom water for 60 min
  2. mix the crumble ingredients in a bowl
  3. pour over melted butter, golden syrup and double cream and stir to combine
  4. bake the oat crumble 18 min at 170°C until golden
  5. cool the oat crumble and break into a fine crumble
  6. whisk the cream, yoghurt, icing sugar and vanilla bean paste 3-4 min until medium peaks
  7. fold in the lime zest and refrigerate the cream filling until ready to serve
  8. scoop a layer of cream filling into 6 glasses
  9. top the glasses with a layer of macerated blackberries
  10. sprinkle over a layer of oat crumble and repeat layering twice more, finishing with crumble on top
  11. sprinkle over the remaining lime zest and serve at once

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