Blackberry Fool with Tuile Biscuits

30 minutes, plus cooling time prep, 20-23 minutes cook

Serves 6

Ingredients

450g blackberries

50g caster sugar

2 tbsps blackcurrant cordial, undiluted

1 small135g carton low fat custard

300ml double cream

For the tuile biscuits:

2 medium egg whites

100g caster sugar

50g butter, melted

50g plain flour, sifted

Few drops vanilla essence

40g pistachio nuts, finely chopped

Icing sugar, sifted, to decorate

Extra blackberries to decorate

Method

Put the blackberries, caster sugar, cordial and 2 tablespoons of water into a saucepan, cover and cook gently for 5 minutes until the blackberries are softened then purée in a liquidiser or food processor until smooth. Press through a sieve and discard the seeds then leave to cool

Whip the cream in a bowl until it just forms soft swirls then fold in the custard and three quarters of the blackberry purée. Spoon into 6 small glass dishes and chill until needed. Reserve the remaining purée in a small bowl.

To make the biscuits, whisk the egg whites lightly in a bowl with a fork to break up then mix in 100g sugar. Gradually mix in the melted butter then flour until smooth then add the vanilla essence and half the pistachios.

Drop 6 teaspoons of the mixture well spaced apart on to a baking sheet lined with non-stick baking paper, spread into thin rounds and sprinkle with a few extra pistachios. Bake in a preheated oven set to 200ºC/400ºF/Gas Mark 6 for 4-5 minutes until just beginning to brown around the edges.

Leave to stand for a few seconds then loosen with a palette knife and, working quickly while the biscuits are still soft, curl them around the handle of a wooden spoon. Continue cooking small batches of biscuits and shaping until all the mixture has been used up, sliding biscuits off the wooden spoon handles as soon as they are firm. Leave to cool completely on a wire rack.

Decorate the tops of the blackberry fools with a drizzle of the remaining blackberry purée then run a skewer through the purée to give a marbled effect. Lightly dust the biscuits with a little sifted icing sugar and serve with the fool, decorated with a few extra blackberries