Strawberry & Basil Fool Dessert

cooking

Strawberry & BASIL

FOOL DESSERT

Downloadable PDF Recipe HERE

In this video EJ whips up her celebration of strawberries in this tasty and colourful berri-licious dessert.

Serves 4

Fruit fools are a traditional English dessert usually made with pureed fruit folded through a  custard or cream. This recipe uses crème fraiche and natural yogurt which adds a beautiful tartness. 

INGREDIENTS:

For the fruit puree:

500g strawberries, hulled and cut in half

40g caster sugar

3 basil stems with leaves attached

¼ cup water

For the ‘cream’:

200ml crème fraiche

150ml natural Greek style yoghurt

150ml pouring cream

40g caster sugar

Zest of one lemon

For serving:

2 stems worth of basil leaves, torn

8 strawberries, hulled and cut into small pieces (optional)

METHOD:

To make the strawberry/basil puree, add strawberries, sugar, basil and water into a frypan on a medium heat. Bring the mixture to a boil and reduce to a simmer.

Cook on low for 10 minutes or until the strawberries have softened. Carefully remove basil stems and puree the strawberry mix. Set aside to cool completely.

For the cream element, beat together (using electric beaters or stand mixer with whisk attachment) crème fraiche, yoghurt, pouring cream, sugar and lemon zest until stiff peaks form.

To make your fruit fool, in a short glass spoon a layer of strawberry puree (approx 2 tablespoon), followed by a layer of cream (approx 3 tablespoons). Repeat this process again so you have 2 layers of strawberry and 2 layers of cream in each of your 4 glasses. Garnish with torn basil leaves and strawberry chunks for added freshness and texture. 

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