Blackberry, mint and elderflower fool

Blackberry, mint and elderflower fool
  • Serves icon Serves 6
  • Time icon Hands-on time 20 min, plus cooling

When it’s this easy, you’d be a fool not to try it. A simple, summer berry dessert that looks impressive but requires minimal effort.

Cool down with our refreshing strawberry and elderflower sorbet.


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


  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. Spoon the fool into 6 serving dishes and serve straightaway, or cover and chill for up to 6 hours.


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