Fruit Fool Recipe
Fruit Fool Recipe with Fruit, Sugar, Custard, Lemon Juice and Cream
INGREDIENTS
1 lb (450g) Fruit
4 oz (100g) Sugar
Water
1/2 Pint Cold Thick Custard
Lemon Juice
Few Drops Appropriate Food Colouring
1/2 pint Double Cream
METHOD
Prepare the fruit and stew with the sugar and very little water until tender. Liquidise the fruit to a puree, or rub it through a sieve. Allow to cool. Stir the cold fruit puree into the custard and check the sweetness, adding more sugar if necessary. Add 1-2 teaspoons lemon juice to bring out the flavour, and a little colouring to heighten and improve the colour. Whisk the cream and carefully stir it into the fruit fool. Turn into sundae glasses or other small dishes and if possible chill before serving.
NB: Any fruit can be used for fruit fool, but strong flavoured fruits are the best; redcurrants or blackcurrants, gooseberries, raspberries or damsons. Remove any stones before liquidising the fruit.
Based on the Fruit Fool Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).