-
1
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.
-
2
Leave to macerate for 30 minutes.
-
3
Puree the macerated soft fruit in a food processor or electric blender.
-
4
If using strawberry, raspberry or blackberry puree, pass through a fine nylon sieve into a bowl to remove theseeds before custard and whipped cream.
-
5
Chill the puree for at least 1 hour.
-
6
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.
-
7
TAKE CARE NOT TO OVERHEAT the custard mixture or it may curdle.
-
8
Remove the bowl from the saucepan and cover the surface closely with plastic wrap, right on the surface, to prevent a skin from forming.
-
9
Allow the custard to cool then chill in the refrigerator.
-
10
Whisk the cream in a large bowl until it holds soft peaks.
-
11
Combine the custard with the fruit puree and fold it gently into the whipped cream.
-
12
Spoon the fool into tall glass parfait glasses and chill for 2 hours.
-
13
To serve, sprinkle with pistachio nuts or decorate with flowers, and serve with my Shortbreads Recipe #139166.
-
14
Variations: See Fresh Fruit Fool Recipe #139164.
