This recipe from Raymond Blanc uses custard rather than cream to make the Fool. I like it either way.
Ingredients
- 1 lb Bramley Apples peeled, cored and sliced
- 9 oz blackberries
- 1/4 pint water
- 6 oz granulated sugar
- 1 pot fresh custard
Servings:
Instructions
- Put the apples in a saucepan with the blackberries, water and sugar. Cover and cook gently for 5-10 minutes, stirring occasionally, until the fruit is soft.
- Process in a food processor and then pass it through a fine sieve to remove the pips. Allow to cool then chill thoroughly.
- Divide between six shallow bowls then carefully pour in the custard in swirls. Drag randomly with a knife to give a muddling effect.
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