The word 'fool' was used to describe a light and airy blend of cream and fresh fruit puree. Depending on the season, choose from any of the soft, juicy fruits that flourish in the Vale of Evesham. Raspberries, strawberries, redcurrants or blackcurrants are all excellent.
SERVES 4
15 - 30 ml (1 - 2 tbsp) caster sugar
225 g (8 oz) raspberries
225 g (8 oz) redcurrants
225 g (8 oz) blackcurrants
15 ml (1 tbsp) custard powder
15 ml (1 tbsp) sugar
300 ml (1/2 pint) fresh milk
150 ml (5 fl oz) fresh whipping cream
1. Put the sugar to taste and 90 ml (6 tbsp) water in a saucepan large enough to hold the fruit and heat gently until the sugar dissolves. Reserve a little of each fruit to decorate and poach the remaining fruit for about 10 minutes, until soft.
2. Remove the pan from the heat and sieve the fruit into a large bowl, then set aside to cool
3. Blend the custard powder and sugar with 30 ml (2 tbsp) milk. Bring the remaining milk to the boil and pour on to the mixture, stirring well. Return to a clean saucepan, bring to the boil, stirring continuously. Leave to cool completely.
4. Whip the cream until stiff. Fold the custard and most of the cream into the sieved fruit.
5. Spoon the fool into individual glasses. Pipe each dessert with a rosette of remaining cream and top with the reserved fruit to decorate. Serve with crisp biscuits
