Ingredients

• 50g/1¾oz butter
• 50g/1¾oz caster sugar
• 500g/1lb 2oz blackberries
• plus 50g/1¾oz extra for garnish
• ½ lemon
• juice only
• 300ml/10½fl oz double cream
• 300ml/10½fl oz milk
• 6 egg yolks
• 50g/1¾oz caster sugar
• 175g/6oz self-raising flour
• 110g/4oz light muscovado sugar
• 1 tsp ground mace
• 1 tsp bicarbonate of soda
• 60g/2¼oz butter
• diced
• 1 egg
• lightly beaten
• 1 tbsp golden syrup
• 1 ball vanilla ice cream per person
• 1 tsp ground mace

Directions

• For the blackberry fool
• melt the butter in a saucepan and add the sugar. Pour the blackberries on top and add the lemon juice. Cook on a low heat until it becomes a purée. Blend until smooth
• then pass through a fine sieve into a bowl and cover with cling film. Set aside until needed.
• For the custard
• bring the cream and milk to the boil in a large saucepan. In a heatproof bowl
• whisk together the egg yolks and caster sugar. Pour the cream and milk onto the eggs
• whisking continuously. Place the pan back on the heat and gently cook until the custard coats the back of a spoon or reaches 82C/180F on a cooking thermometer. Pass through a fine sieve into a bowl
• cover with cling film and chill in the fridge.
• Mix 400g/14oz blackberry purée with the custard. Pass through a fine sieve and pour into an espuma gun. Charge with two chargers and give it a good shake. Leave to settle for 10-15 minutes.
• For the mace biscuits
• place all the dry ingredients in a large mixing bowl and add the butter
• rubbing it together until the mixture resembles coarse crumbs. Add the egg and syrup and bring together to form a stiff paste. Wrap in cling film and chill in the fridge for at least one hour.
• When you are ready to cook reheat the oven to 180C/350F/Gas mark 4. Line two baking sheets with baking parchment.
• Roll the mixture into 16-20 walnut-sized balls and place them 5cm/2in apart on the baking sheets so they have room to spread out. Bake for 12-15 minutes
• until just cooked. Remove from the oven
• leave on the sheets to firm up for a couple of minutes
• then place on a wire rack to cool completely.
• To serve
• mix some blackberries with some purée and place in the bottom of six serving glasses. Crumble on some mace biscuits. Add a ball of vanilla ice cream to each glass. Add more blackberries and purée
• then some more crumbled biscuit. Spray on the fool. Dust with mace and serve.