Blackcurrant fool with little cinnamon biscuits


Preparation info

  • Difficulty


  • For

    four to six

Appears in

The Café Paradiso Cookbook

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

  • About

Fool is such a strange dessert, strangely named. Many people would make their excuses rather than eat a bowl of lightly whipped cream flavoured with one of the sourer fruits. For others, it is heaven and I love to watch their faces as the first spoonful slips down. Certainly it works best with that group of fruits which divide people: rhubarb, gooseberries, blackcurrants; although Mags makes an incredible fool of apricots, the recipe for which, she says, we will have to wait. Of course you could go out and buy some delicate confectionery instead of the cute little biscuits below, but they are easy to make and you’ll feel so pleased with yourself.


  • 300 g caster sugar
  • 300 mls water
  • 500 g blackcurrants
  • 300 mls single or double cream

The Biscuits

  • 50 g butter
  • 25 g caster sugar
  • 75 g plain flour
  • ½ tsp ground cinnamon


PUT THE SUGAR and water in a pan and bring it slowly to the boil, then add in the blackcurrants and simmer them on very low heat for five or six minutes, until the currants are soft. Puree the currants and their cooking liquid and pass the puree through a fine sieve to take out seeds and skins, then leave it to cool. Whisk the cream until softly whipped. When the currant puree is cold, fold in about two thirds of the cream, taste it and fold in more cream as you see fit - you may not need all of it.

Preheat the oven to 375°F (Gas Mark 5). Beat together the butter and sugar until fluffy, then briefly beat in the flour and cinnamon. Use your hands to bring the dough together, wrap it and chill it for an hour to firm up. This may take longer, depending on your fridge, but don’t try to roll the dough until it is firm. On a lightly floured surface, roll the dough quite thin, then cut small biscuit shapes from it - you know, hearts, stars, diamonds, Christmas trees, alphabets or good old useful circles. Bake the biscuits on parchment-lined oven trays until lightly coloured, about 20 minutes. Leave them to cool fully on the trays before using or storing them.

Serve the fool in bowls or tall glasses with a multitude of tiny biscuits on the side.