Jenny Bristow reveals the perfect recipes for light summer dishes.
A simple dessert that looks and tastes fantastic. The fruit can be varied depending on what is in season
What you'll need
For the fruit fool
350g/12oz soft fruit
Zest and/or juice of 1 lemon
125ml/4floz whipping cream
50g/2oz caster sugar
Sprigs of mint
For the biscuits (makes 12)
110g/4oz caster sugar
275g/10oz plain flour
50g/2oz ground almonds
½ tsp vanilla essence
50g/2oz flaked almonds
25g/1oz icing sugar for dusting
Purée the fruit by passing through a sieve or placing in a blender and add the lemon juice and/or zest.
To make the fool, beat the cream into soft peaks, being careful not to overbeat. Fold two-thirds of the puree into the cream, add the sugar and mix lightly. Taste and add more sugar if necessary.
Place a few berries in the base of the glasses, then spoon in alternate layers of the puree and the fool.
Fill until the glasses are topped up. Decorate with a few blackcurrants or strawberries and a sprig of mint.
Place the butter, sugar, egg, flour, ground almonds and vanilla essence in a blender. Blitz until the mixture starts to come together as a soft ball. Add the flaked almonds and pulse for just a few seconds more.
Turn out the dough onto a lightly-floured surface and knead gently. Roll the dough out to a thickness of 1cm/½ inch and using a plain or fluted cutter (2½- 5cm/1-2 inches approximately in diameter), cut out the biscuits.
Place the biscuits on a greased baking sheet and bake in the oven at 180°C/gas 4/350°F for 12-15 minutes until cooked, golden and firm.
Dust with icing sugar.