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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare the fruit according to the type - peel, core and slice apples; trim and chop rhubarb; halve and stone plums; top and tail gooseberries. | 2. 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. | 3. 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. | 4. 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. | 5. 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. | 6. Whisk the cream in a large bowl until it holds soft peaks. | 7. Combine the custard with the fruit purée and fold it gently into the whipped cream. | 8. Spoon the fool into tall glass parfait glasses and chill for 2 hours. | 9. To serve, sprinkle with pistachio nuts or decorate with flowers, and serve with my Shortbreads Recipe #139166. | 10. Variations: See Soft-fruit Fool Recipe #139165. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plum	500			37950.0	9421.5	577.5	231.0
caster sugar	1/2	cup		-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0
pouring cream	2/3	cup		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
egg yolk	1			54.74	0.6103	2.6962	4.5118
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
cream	1 1/4	1/4	thickened	990.0	19.95	10.89	104.04
pistachio nut	2	tablespoons	chopped	86.1	4.1774	3.0996	6.9679
edible flower				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.