Such a simple little dessert to whip up in no time at all, the perfect match for seasonal fruits of all kinds and easily adapted to be gluten free, dairy free, vegan or not, your choice! This happens to be a top dessert choice around the blackberry picking season.
To make the fruit puree simply weight the fruit and sugar into a small saucepan, then heat gently until the fruit has broken down.
Dilute the teaspoon of arrowroot in a dash of water and mix to avoid any lumps.
Pour the diluted arrowroot into the pan of stewed blackberries and continue to stir gently. You will see the puree thicken fairly quickly and the arrowroot will go translucent.
Once thickened to a soft jam-type consistency, spoon the puree into your dishes and set aside to cool to room temperature, a delicate film will set on the surface.
In a bowl measure out the cream and whip until stiff, this may take a while depending of the type of dairy free cream you use.
Add the yogurt (this is used to break through the heavy creaminess) and whip enough to combine.
Now add your crushed blackberries and stir to combine, how much you stir is totally up to you; less will result in a rippled effect, more will turn the fool a beautiful purple.
Spoon the yogurt gently onto the puree, I tend to work my way around the edge then into the middle, this way the puree wont rise up the side of the dish leading to a less obvious layered effect.
The crumble topping is a easy as pie, or crumble. Crush the biscuits in a bag and sprinkle over the tops of each dessert.
Chill for 30 minutes and enjoy as a light dessert or a cheeky supper treat.
Alternative fruits can be use like my Gooseberry Fool Crumble or what ever fruits are in season (fruit that doesn't discolour and breaks down easily once heated is preferable)