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Recipe: Summer fruit fool with biscuits

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

Fresh blackcurrants

Sprigs of mint

For the biscuits (makes 12)

225g/8oz butter

110g/4oz caster sugar

1 egg

275g/10oz plain flour

50g/2oz ground almonds

½ tsp vanilla essence

50g/2oz flaked almonds

25g/1oz icing sugar for dusting

Serves 2-4

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.

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