Best Fruit Fool Recipes

MANGO & PASSION FRUIT FOOL

Steps:

• Peel the mangoes using a vegetable peeler. Slice the cheeks off one and cut into small dice. Set aside.
• Cut the flesh from the remaining mango and stone, then purée flesh in a liquidiser. Squeeze out the seeds from 2 of the passion fruit halves and mix with the mango purée. Add lime juice to taste. Gently fold the yogurt and half the diced mango through the fruity purée.
• Divide between 4 glasses and top with the remaining diced mango. Cover and chill for 30 mins before eating. Scoop the seeds from the remaining passion fruit over the top of the fools to serve.

FRUIT FOOL

Steps:

• Combine the pie filling and whipped topping. Spoon into individual dessert dishes. If desired, sprinkle each with coconut and/or garnish with mint.

MERINGUE KISSES WITH PASSION-FRUIT FOOL

Steps:

• Make meringues:
• Preheat oven to 175°F and line 2 large baking sheets with parchment paper.
• Beat whites with salt in a standing electric mixer at high speed (or with a handheld mixer in 2 batches) until they just hold stiff peaks. Gradually add sugar, beating at high speed until whites hold stiff, glossy peaks.
• Spoon half of meringue into pastry bag and pipe 1-inch-wide kisses onto 1 baking sheet, about 1/2 inch apart. Pipe more kisses onto second sheet in same manner. (All kisses will fit on 2 baking sheets.)
• Bake meringues in upper and lower thirds of oven until crisp but still white, about 2 hours.
• Turn off oven and cool meringues in oven 1 hour, then cool completely on sheets on a rack..
• Make fool while meringues bake:
• Sprinkle gelatin over 2 tablespoons pulp in a small heatproof cup and let stand 1 minute to soften.
• Melt softened gelatin in cup in a pan of simmering water, then stir into remaining pulp.
• Beat heavy cream with confectioners sugar using cleaned beaters until it just holds soft peaks, then beat in sour cream until mixture holds stiff peaks. Fold pulp into cream and chill fool, covered, at least 4 hours and up to 1 day.
• Serve fool with meringues.

PASSION FRUIT FOOL

Steps:

• Chill 6 small wineglasses. Cut passion fruit in half, and scoop out pulp with a teaspoon into a bowl. Mash lightly, cover and refrigerate. Using an electric mixer or by hand, whisk cream until lightly thickened. Refrigerate cream until needed, up to 4 hours.
• When ready to serve, remove cream from refrigerator, and add sugar, lemon juice and liqueur. Whisk mixture until thickened but still slightly floppy. Fold in passion fruit. Spoon into glasses, and serve.

PASSION-FRUIT FOOL

Steps:

• Whisk purée with 2/3 cup sugar in a bowl until sugar is dissolved.
• Beat cream with remaining 1/3 cup sugar in another bowl with an electric mixer until it just holds stiff peaks. Fold sweetened purée into cream.

FRESH FRUIT FOOL

Steps:

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

PASSION FRUIT FOOL

Steps:

• Place the cream in a bowl and whisk until it slightly thickens and forms soft peaks which slightly hold their shape. Gently whisk in the icing sugar and orange juice.
• Cut the passion fruit in half and scoop out the pulp and seeds. Loosely fold half into the cream mixture and then cover the bowl with a clean tea towel and put into the fridge.
• Mix the remaining passion fruit with Cointreau and divide between two glasses. Place the glasses into the fridge too and chill for at least 10 minutes.
• When ready to serve, spoon the cream onto the glasses and decorate with orange zest.