Blackberry Fool recipe
information
A true fool is made with equal quantities of fruit puree and whipped double cream, making it high in cholesterol and calories. A healthy and equally delicious version can be made with a thick custard blended with Greek yoghurt. If fresh blackberries are unavailable use thawed, frozen fruit.
Preparation time : 40 minutes,
cooking time : 10 minutes,
Chilling time : 2 hours,
Calories per serving: 140
ingredients
Fruit fools, made with yoghurt and custard, instead of cream, taste just as rich and creamy as traditional fools.
1 lb (450 g) fresh or frozen blackberries
1 oz (25 g) custard powder
1 1/2 oz (40g) caster sugar
1/2 pint (285ml) skimmed milk
4 oz (115 g) thick Greek yoghurt
1 teaspoon icing sugar (optional)
1 oz (25 g) custard powder
1 1/2 oz (40g) caster sugar
1/2 pint (285ml) skimmed milk
4 oz (115 g) thick Greek yoghurt
1 teaspoon icing sugar (optional)
method
1. Put the custard powder into a bowl. Add 1/2 oz (15 g) of the caster sugar and blend to a smooth paste with about 4 tablespoons of the milk.
2. Pour the rest of the milk into a small saucepan and bring to the boil, and then stir the boiling milk into the custard powder.
3. Return this mixture to the pan and bring back to the boil, stirring constantly until the custard has thickened and no trace of custard powder remains.
4. Pour the mixture into a bowl and allow to cool a little. Cover with plastic film before refrigerating for at least 1 hour to allow the fool to set.
5. Reserving 4 blackberries for garnish, put the rest into a pan with the remaining sugar and cook over a low heat for 7 minutes, until the fruit softens. Press the fruit through a sieve to make a puree.
6. Whisk the chilled custard until very smooth, then whisk in the Greek yoghurt and fold in the puree. Spoon into serving glasses and chill for 1 hour.
7. Garnish with the reserved blackberries, sprinkle with icing sugar, if desired, and serve immediately.
2. Pour the rest of the milk into a small saucepan and bring to the boil, and then stir the boiling milk into the custard powder.
3. Return this mixture to the pan and bring back to the boil, stirring constantly until the custard has thickened and no trace of custard powder remains.
4. Pour the mixture into a bowl and allow to cool a little. Cover with plastic film before refrigerating for at least 1 hour to allow the fool to set.
5. Reserving 4 blackberries for garnish, put the rest into a pan with the remaining sugar and cook over a low heat for 7 minutes, until the fruit softens. Press the fruit through a sieve to make a puree.
6. Whisk the chilled custard until very smooth, then whisk in the Greek yoghurt and fold in the puree. Spoon into serving glasses and chill for 1 hour.
7. Garnish with the reserved blackberries, sprinkle with icing sugar, if desired, and serve immediately.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
