How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Edd Kimber's alpine strawberry fool recipe?

You need 11 ingredients. The key ingredients include: 250 ml (8.8fl oz) whole milk, 1 tsp vanilla bean paste, 1 large egg, 2 large egg yolks, and more.

Is Edd Kimber's alpine strawberry fool recipe suitable as breakfast?

Yes, Edd Kimber's alpine strawberry fool recipe falls under the Breakfast category and is a great choice for this type of meal.

How do I store leftover Edd Kimber's alpine strawberry fool recipe?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Edd Kimber's alpine strawberry fool recipe

Name: Edd Kimber's alpine strawberry fool recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 ml (8.8fl oz) whole milk; 1 tsp vanilla bean paste; 1 large egg; 2 large egg yolks; 100 g (3.5oz) caster sugar; 15 g (0.5oz) cornflour; 400 g (14.1oz) alpine strawberries; 85 g (3oz) caster sugar; 300 ml (10.6fl oz) double cream; 12 crystallised rose petals (optional); 70 g (2.5oz) strawberry granola

Eats Now Editorial Team · 638 kcal · Breakfast

1
For the custard, place the milk and vanilla bean paste into a medium saucepan and bring to the boil.
2
Whilst coming to temperature, place the egg and yolks into a large bowl along with the caster sugar and the cornflour, whisking together until smooth.
3
Pour the hot milk onto the eggs, whisking constantly.
4
Pour this custard back into the pan and over medium heat, stir constantly until the custard has thickened (it should have the texture of custard made with powder, thicker than a creme anglaise but still pourable).
5
Pour back into the bowl and press a sheet of cling film onto the surface of the custard and refrigerate until cold.
6
For the strawberry compote, place the strawberries and sugar into a medium saucepan and cook over medium heat until the fruit has released lots of juice.
7
Continue to cook until the juice has reduced to a syrup and the strawberries have just started to break down.
8
Pour into a small bowl and refrigerate until chilled.
9
To assemble the fools, divide half of the compote between six glasses and top with the custard.
10
Sprinkle the strawberry granola onto the custard and then set the glasses aside for the moment.
11
In a large bowl whisk the cream until it holds soft peaks, add most of the remaining compote (reserving a little to decorate the desserts) and gently fold together, leaving it partially swirled in.
12
Spoon the cream mixture into the glasses.
13
To finish the fool, spoon the remaining compote on top of the cream and sprinkle a little extra strawberry granola.
14
If you want to make the decoration of the dessert extra special, add one or two crystallised rose petals to each glass.
15
To make these, paint rose petals with a thin layer of egg white and dip into sugar, making sure everything is covered.
16
Set the petals onto a parchment lined baking tray and allow to dry out for at least two hours, but preferably overnight.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

Edd Kimber's alpine strawberry fool recipe

Tips for the best results

Variations & substitutions

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