Fruit fool
A dessert made by folding fruit purée into custard or whipped cream.
Ingredients
fruit (Apple, plum, rhubarb, gooseberry, banana, etc.)
2 lb (960 g)
sugar
8 oz (240 g)
water
1/4 pt (1.5 dl)
milk
1 pt (6 dl)
sugar
2 oz (60 g)
cornflour
2 oz (60 g)
Instructions
1
Cook fruit
Cook the fruit, water, and sugar to a pulp and pass it through a sieve to form a purée.
2
Mix cornflour
Add a little milk to the cornflour and sugar.
3
Boil milk
Boil the remainder of the milk.
4
Combine
Pour boiling milk on to diluted cornflour and stir well.
5
Thicken
Return mixture to the saucepan and, on a low heat, stir until it boils.
6
Mix with purée
Mix this with the fruit purée.
7
Set
Pour mixture into eight coupés and allow to set.
8
Decorate
Using sweetened fresh cream, decorate with a rosette and serve.
