Soft-Fruit Fool
- 500 g strawberries or 500 g raspberries or 500 g blackberries or 500 g peaches or 500 g apricots, skinned, stoned and sliced or 500 g cherries, pitted
- 12 cup caster sugar, less if the fruit is very sweet
- 1 tablespoon lemon juice
- 2 tablespoons water
- 23 cup pouring cream
- 1 egg
- 1 egg yolk
- 12 teaspoon vanilla extract
- 1 14 cups thickened cream
- 2 tablespoons pistachio nuts, chopped, to decorate (optional)
- fresh fresh edible flowers (optional) or sugared fresh edible flower, to decorate (optional)
- 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.
- Puree the macerated soft fruit in a food processor or electric blender.
- If using strawberry, raspberry or blackberry puree, pass through a fine nylon sieve into a bowl to remove theseeds before custard and whipped cream.
- Chill the puree 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 puree 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.
strawberries, caster sugar, lemon juice, water, pouring cream, egg, egg yolk, vanilla, cream, pistachio nuts, fresh fresh edible flowers
Taken from www.food.com/recipe/soft-fruit-fool-139165 (may not work)