Recipe
Strawberry Fruit Fool
Recipe story
My husband Nigel made this fruit fool to take to an interview on Radio Humberside and because it was an early start he left all his clearing up for when he came back. Luckily for me he had left half a bowl full of strawberry fool which I gladly cleared away for him!
He says you can make it with any kind of fruit but just remember that if you're using something a little bit sharp like rhubarb or raspberries then just add a little more sugar (or sweetener if you're trying to be careful with calories).
The Ingredients
To Make The Strawberry Puree:
250g ripe strawberries
25g sugar
To Make The Fruit Fool:
250ml whipping cream
½ teaspoon vanilla essence
25g sugar
To Make The Custard:
8 egg yolks
25g sugar
1 teaspoon vanilla essence
½ pint milk
The Method
1.Place the strawberries (keeping a few back for decoration) into a pan with the sugar and bring to the boil, allow to simmer, cool down and blend with a hand blender. Pass through a sieve to remove strawberry seeds and refrigerate.
2.To make the custard separate the egg yolks from the whites (the egg whites can be used for other recipes such as meringues or clarifying consommé). Combine the egg yolks, sugar and vanilla together. Place the milk into a pan and bring to the boil. Once the milk has boiled remove from the heat and whisk into the egg, sugar and vanilla mixture. Strain the mixture back into the pan to ensure there is no egg shell etc, place back on the heat, stirring continuously for 2 minutes (do not allow to boil as it may curdle and resemble scrambled egg). Once the custard has thickened without boiling and coats the back of your spoon with a thick consistency, transfer to a bowl and chill.
3.When all the ingredients are cold, combine two thirds of the strawberry puree with the custard, whip the cream, sugar and vanilla to a stiff peak and fold into the puree and custard mixture.
4.To present your fruit fool, pour the remaining fruit puree around the inside edge of a tall wine glass, chop a few remaining strawberries and place at the bottom of the glass and using a spoon or piping bag fill the glass two thirds full with the fruit fool mixture. Refrigerate for one hour and for service decorate with fresh strawberries.
5 comments
Nikki
That looks absolutely delish LisaMarie. I will give it a try at the weekend.
LisaMarie
Thanks Nikki, hope you enjoy it as much as me, don't forget to let me know how you get on.
Caroline
This just looks beautiful! I would so love to be able to serve a pud like this for my family and friends! My daughters would think I were a genius!
LisaMarie
Just have a go Caroline, it really is easy. We run a cookery school and our guests are always amazed at what they can achieve in a small amount of time. I'll see if I can upload one of Nigel's banana dessert with a sugar basket, there's a video for that one but I don't know if I'm allowed to put those on here.
MUMSCLICK
We don't yet have the facility to upload a video LisaMarie but you are welcome to put a link to it. Just remember to put http:// in front of the link - that way it should be highlighted.