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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the prepared fruit in a bowl and, depending on its sweetness, sprinkle with 1/4-1/2 cup of sugar and a squeeze of lemon. Leave to macerate for 30 minutes. | 2. Purée the macerated soft fruit in a food processor or electric blender. If using strawberry, raspberry or blackberry purée, pass through a fine nylon sieve into a bowl to remove theseeds before custard and whipped cream. Chill the purée for at least 1 hour. | 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. Whisk the cream in a large bowl until it holds soft peaks. | 6. Combine the custard with the fruit purée and fold it gently into the whipped cream. | 7. Spoon the fool into tall glass parfait glasses and chill for 2 hours. | 8. To serve, sprinkle with pistachio nuts or decorate with flowers, and serve with my Shortbreads Recipe #139166. | 9. Variations: See Fresh Fruit Fool Recipe #139164. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
apricot	500		skinned stoned sliced pitted	37200.0	8618.0	1085.0	302.25
caster sugar	1/2	cup		-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
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.