Ingredientes para Soft Fruit Fool
- Strawberries
- Caster Sugar
- Lemon Juice
- Water
- 1 cup heavy cream
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Pistachio Nuts
- Fresh Edible Flowers
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Cómo preparar Soft Fruit Fool
- Place 500g (1 lb) prepared soft fruit (strawberries, raspberries, blackberries, etc.) in a bowl. Add 1/4 - 1/2 cup sugar (depending on fruit sweetness) and a squeeze of lemon juice.
- Gently toss to combine and let macerate for 30 minutes.
- Puree the macerated fruit using a food processor or blender.
- If using strawberries, raspberries, or blackberries, strain the puree through a fine-mesh sieve to remove seeds.
- Refrigerate the fruit puree for at least 1 hour.
- Meanwhile, make the custard: In a saucepan, heat 2 cups heavy cream almost to a boil.
- In a separate bowl, whisk together 2 large eggs, 2 large egg yolks, and 1/4 cup sugar until light and frothy. Gradually whisk in the hot cream and 1 teaspoon vanilla extract.
- Place the bowl over a saucepan of simmering water (double boiler). Stir constantly until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
- Remove from heat and immediately press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- Allow the custard to cool completely, then refrigerate until chilled.
- In a large bowl, whip 1 cup heavy cream until soft peaks form.
- Gently fold the chilled custard into the fruit puree.
- Gently fold the fruit-custard mixture into the whipped cream until just combined.
- Spoon the fool into tall glasses or dessert dishes. Chill for at least 2 hours before serving.
- Garnish with chopped pistachios or edible flowers before serving. Serve with shortbread cookies (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
83g
Fat
76g
Carbs
8g