Monday, April 20, 2015

Fresh Fruit Fool

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins


  • Servings: 6
  • 500 g apples or 500 g rhubarb or 500 g plums or 500 g gooseberries
  • 1/2 cup caster sugar
  • 2 tablespoons water
  • 2/3 cup pouring cream
  • 1 egg
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups thickened cream
  • 2 tablespoons pistachio nuts, chopped, to decorate (optional)
  • fresh fresh edible flowers (optional) or sugared fresh edible flower, to decorate (optional)


  • 1 prepare the fruit according to the type - peel, core and slice apples; trim and chop rhubarb; halve and stone plums; top and tail gooseberries.
  • 2 place the prepared fruit in a saucepan with 3/4 of the caster sugar and the water. cover and cook over medium heat for 20 minutes, or until the fruit is very soft.
  • 3 meanwhile, to make the custard, bring the pouring cream almost to the boil; lightly whisk the egg and egg yolk in a bowl with the remaining sugar, then stir in the hot cream and vanilla extract; place the bowl over a saucepan of gently boiling water and stir the mixture until it thickens enough to hold a slight trail and thinly coat the back of a spoon lifted out of the custard mixture. take care not to overheat the custard mixture or it may curdle.
  • 4 remove the bowl from the saucepan and cover the surface closely with plastic wrap, right on the surface, to prevent a skin from forming. allow the custard to cool then chill in the refrigerator.
  • 5 purée the cooked fruit in a food processor or blender, or pass it through a nylon sieve. chill the purée for at least 1 hour.
  • 6 whisk the cream in a large bowl until it holds soft peaks.
  • 7 combine the custard with the fruit purée and fold it gently into the whipped cream.
  • 8 spoon the fool into tall glass parfait glasses and chill for 2 hours.
  • 9 to serve, sprinkle with pistachio nuts or decorate with flowers, and serve with my shortbreads shortbreads.
  • 10 variations: see soft-fruit fool soft-fruit fool.

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