Soft-Fruit Fool
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 500 500 g apricots, skinned, stoned and sliced or 500 g cherries, pitted
- 118.29 ml caster sugar, less if the fruit is very sweet
- 14.79 ml lemon juice
- 29.58 ml water
- 157.80 ml pouring cream
- 1 egg
- 1 egg yolk
- 2.46 ml vanilla extract
- 295.73 ml thickened cream
- 29.58 ml pistachio nuts, chopped, to decorate (optional)
- fresh fresh edible flowers (optional) or sugared fresh edible flower, to decorate (optional)
directions
- Place the prepared fruit in a bowl and, depending on its sweetness, sprinkle with 1/4-1/2 cup of sugar and a squeeze of lemon. Leave to macerate for 30 minutes.
- Purée the macerated soft fruit in a food processor or electric blender. If using strawberry, raspberry or blackberry purée, pass through a fine nylon sieve into a bowl to remove theseeds before custard and whipped cream. Chill the purée for at least 1 hour.
- 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.
- 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.
- Whisk the cream in a large bowl until it holds soft peaks.
- Combine the custard with the fruit purée and fold it gently into the whipped cream.
- Spoon the fool into tall glass parfait glasses and chill for 2 hours.
- To serve, sprinkle with pistachio nuts or decorate with flowers, and serve with my Shortbreads Recipe #139166.
- Variations: See Fresh Fruit Fool Recipe #139164.
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Reviews
-
Frozen peaches were used for this dessert this time around, but another time I'd like to make it with blackberries! Followed the recipe right on down even though I'm not big on custard, 'cause I'm no fool & wanted to make it right! Finished it off with the pistachios & served it with a simple pound cake for A GREAT TASTING DESSERT & something I'd definitely make again! Thanks for sharing the recipe! [Tagged (or re-tagged!), made & reviewed in Newest Zaar]
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!