They're in season, they're everywhere and they're free to cook: Marcus Bean is hoping to keep you sweet this weekend with his recipe for crumble fools using summery blackberries.
250ml Double Cream
Seeds scraped from ½ vanilla pod
2 tbsp icing sugar
150g wild blackberries
1-2 tbsp caster sugar
For the crumble top (makes about 500g)
125g unsalted butter
165g self-raising flour
125g Demerara sugar
100g hazel or pecan nuts (optional)
For the honeycomb
140g caster sugar
10g bicarbonate of soda
1. Start by making the honeycomb. Add the honey, caster sugar and water to the pan, turn onto a high heat and use a sugar thermometer to keep an eye on the temperature.
When the temperature reaches 150c, remove from the heat and stir in the bicarbonate of soda, then pour onto a tray lined with parchment paper and wait about 15 minutes until cool and set. Break up and keep in a tub in the fridge.
Make the crumble top by adding the flour and sugar to a bowl, then rubbing in the butter until you get a moist breadcrumb consistency. Line a baking tray with parchment paper and spread out the mix.
Bake at 180c for 10-12 minutes, take out, rake around with a folk, then put back in and cook for a further 8-10 minutes until golden.
For the puree, add everything to the pan, bring to the boil and simmer for 1-2 minutes then blitz in a food processor, put in the fridge until cool.
To make the fool, put the double cream in a bowl, add the scraped vanilla and icing sugar and whisk until just starting to hold its shape.
Use old jam jars to serve. Put a layer of blackberries at the bottom of each jar and fold some of the puree into half the cream so it has a ripple effect. Add some to the jar to create another layer, then some puree, then add a layer of crumble, another layer of blackberries, more cream, more crumble then finish with some pieces of honeycomb.