2 Aug 2010
A fruit fool is a very summery and traditionally British dessert, its also a great way to use fruit that’s a little past its best. At home earlier in the summer I was using the first of the gooseberries & blackcurrants, now in France with stone and soft fruits in abundance I decided on raspberry & apricot, a combination I first tried and loved last summer.
Raspberry & apricot fool
Makes four small verrines, glasses or small ramekins
For the fruit compote:
200g apricots, 4 approx
25g icing sugar
1 tbsp Crème de Cassis
For the cream:
200ml double cream
200ml natural yoghurt
25g icing sugar
½ tsp vanilla extract
Cut the apricots into small pieces roughly 1-2cm, discarding the stones. Place the apricot pieces and raspberries into a saucepan with the icing sugar and Crème de Cassis and heat on a low heat for 5 to 10 minutes until the fruits begin to soften. I prefer to leave the fruit mix with chunks in, but if you prefer use a hand blender to puree the fruit adding a tablespoon or two of water if needed.
In a large bowl whip the cream until it forms soft peaks then fold in the natural yogurt, icing sugar and vanilla extract. Both the fruit and cream mixture can be covered and stored in the fridge for use later.
Take your glasses or ramekins and divide the fruit mixture between them saving a little to add after the cream. Now fill nearly to the top with the cream mixture and finally top with a little more of the soft fruit. Garnish with fresh fruits and serve with homemade shortbread or biscotti.
The fool could be made with gooseberries, blackcurrants or rhubarb, simply add more sugar to taste when cooking as these fruits can be very sharp. This fool can also be made with a variety of summer soft or stone fruits, frozen red fruits, or any combination of the above!