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PrintRED BERRY FOOL
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Put the sugar to taste and water in a saucepan large enough to hold the fruit and heat gently until the sugar dissolves.
- Reserve a little of each fruit to decorate and poach the remaining fruit for about 10 minutes, until soft.
- Remove the pan from the heat and sieve the fruit into a large bowl, then set aside to cool.
- Blend the custard powder and sugar with milk.
- Bring the remaining milk to the boil and pour on to the mixture, stirring well. Return to a clean saucepan, bring to the boil, stirring continuously. Leave to cool completely.
- Whip the cream until stiff. Fold the custard and most of the cream into the sieved fruit.
- Spoon the fool into individual glasses. Pipe each dessert with a rosette of remaining cream and top with the reserved fruit to decorate.
- Serve with crisp biscuits.
INGREDIENTS
- 30 grams castor sugar
- 225 grams raspberries
- 225 grams redcurrants
- 225 grams blackcurrants
- 15 ml custard powder
- 15 ml sugar
- 300 ml fresh milk
- 150 ml fresh whipping cream
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