Fresh Fruit Fool

READY IN: 50mins


  • 500
    500 g plums or 500 g gooseberries
  • 12
  • 2
    tablespoons water
  • 23
    cup pouring cream
  • 1
  • 1
    egg yolk
  • 12
    teaspoon vanilla extract
  • 1 14
    cups thickened cream
  • 2
    tablespoons pistachio nuts, chopped, to decorate (optional)
  • fresh fresh edible flowers (optional) or sugared fresh edible flower, to decorate (optional)


  • Prepare the fruit according to the type - peel, core and slice apples; trim and chop rhubarb; halve and stone plums; top and tail gooseberries.
  • Place the prepared fruit in a saucepan with 3/4 of the caster sugar and the water. Cover and cook over medium heat for 20 minutes, or until the fruit is very soft.
  • 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. TAKE CARE NOT TO OVERHEAT the custard mixture or it may curdle.
  • Remove the bowl from the saucepan and cover the surface closely with plastic wrap, right on the surface, to prevent a skin from forming. Allow the custard to cool then chill in the refrigerator.
  • Purée the cooked fruit in a food processor or blender, or pass it through a nylon sieve. Chill the purée for at least 1 hour.
  • Whisk the cream in a large bowl until it holds soft peaks.
  • Combine the custard with the fruit purée and fold it gently into the whipped cream.
  • Spoon the fool into tall glass parfait glasses and chill for 2 hours.
  • To serve, sprinkle with pistachio nuts or decorate with flowers, and serve with my Shortbreads Recipe #139166.
  • Variations: See Soft-fruit Fool Recipe #139165.