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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Low Protein Desserts Fruit Australian European Refrigerator Dinner Party Summer Vegetarian Puddings And Mousses English Food Processor Blender Stove Top Dietary Low Sodium Seasonal Low In Something Berries Pitted Fruit Cherries Peaches Taste Mood Sweet Equipment Small Appliance Presentation Served Cold

Soft Fruit Fool

The soft-fruit culinary sibling of the fresh fruit fool. there is no foolishness about these two desserts! Traditional english fruit fools derive their name from the french word 'fouler', meaning to crush. Fortunately, this word was modified to 'fool': after all, not too many of us would be keen to be making, serving or eating 'foul' fruits! This recipe is one i have adapted from the australian publication by reader's digest of a book jam-packed with traditional australian recipes: 'family recipe scrapbook: tried and trusted recipes for today's cooks'. I bought the book in preparation for the 2005 zaar world tour, so i could track down familiar recipes i've eaten often or heard of but not previously eaten. What i love about the recipes in this book is that from whatever decade or century past they come, they have been updated to suit c21st tastes. This is a prepare-ahead recipe, and the preparation and cooking times below do not include macerating and cooling times. Btw, 500g australi

Steps

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.
Pure the macerated soft fruit in a food processor or electric blender.
If using strawberry , raspberry or blackberry pure , pass through a fine nylon sieve into a bowl to remove theseeds before custard and whipped cream.
Chill the pure 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 , t.

Ingredients

strawberries, caster sugar, lemon juice, water, cream, egg, egg yolk, vanilla extract, pistachio nuts, fresh edible flowers