Strawberry Fools, With Jordans Cereals And Edd Kimber Recipe
I totally prize the idea of serving it up into the individual glasses-so apt and perfect for barbeque parties and sleepovers.
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Ingredients
- For Custard
- 250ml whole milk
- 1 tsp vanilla bean paste
- 1 large egg
- 2 large egg yolks
- 100g caster sugar
- 15g corn flour
- For Strawberry Compote
- 400g alpine strawberries, hulled and diced
- 85g caster sugar
- To finish
- 300ml double cream
- Crystallised rose petals (optional)
- 70g Jordans Country Crisp Strawberries
Details
servings 2
Level of difficulty Easy
Preparation time 8mins
Cooking time 10mins
Cost Expensive
Preparation
Step 1
Method:
For the custard
Place the milk and vanilla bean paste into a medium saucepan and bring to the boil. 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. Pour the hot milk onto the eggs, whisking constantly. 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 crème analgise but still pourable). Pour back into the bowl and press a sheet of cling film onto the surface of the custard and refrigerate until cold.
Step 2
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. Continue to cook until the juice has reduced to syrup and the strawberries have just started to break down. Pour into a small bowl and refrigerate until chilled.
Step 3
To assemble the fools
Divide half of the compote between six glasses and top with the custard. Sprinkle the Jordans Country Crisp Strawberries onto the custard and then set the glasses aside for the moment. 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. Spoon the cream mixture into the glasses.
Step 4
To finish the fool
Spoon the remaining compote on top of the cream and sprinkle a little extra Jordans Country Crisp Strawberries. If you want to make the decoration of the dessert extra special, add one or two crystallised rose petals to each glass. To make these, paint rose petals with a thin layer of egg white and dip into sugar, making sure everything is covered. Set the petals onto a parchment lined baking tray and allow drying out for at least two hours, but preferably overnight.
When folding in the compote, use a very light hand to ensure a pretty rippling effect.
Be sure to stop whipping the cream as soon it holds soft peaks as, if you are refrigerating, it will keep the mixture silky smooth.
You cannot make this dessert ahead of time, as the cereals will get soggy.
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