Fruity Fools

With just a few simple ingredients you’ve got yourselves a delicious dessert to look forward to, and to make them even more of a treat…and we certainly need treats more than ever right now, hide a surprise in the bottom of each one – chocolate buttons, pieces of fruit or little sweets, whatever you fancy.  
 
Any fruits that can be pureed are suitable to use in this recipe, such as: 
Fresh or frozen berries, mango, cherries or smoothie mixes.  
Cooked apple, rhubarb, apple, pear, gooseberry.  
Bought fruit compotes, purees or pie fillings. 

Recipe by Jo Pratt

Makes: 4 adult-size or 6 kid-size portions 
Preparation time: 10 minutes 
 
150ml double or whipping cream (fresh or longlife) 
150ml ready-made custard or Greek yoghurt 
250ml pureed fruit, sweetened to taste  
 
Whisk the cream until it forms soft peaks. Fold in the custard or Greek yoghurt and fruit puree, either until totally combined or leaving a marbled effect. Spoon into dishes, adding a little surprise at the bottom (or not), then chill or eat straight away.  
 
LEFTOVERS… FRUITY LOLLIPOPS AND ICE-CREAM 
Rather than eating straight away as a dessert, the fool mixture can be transformed into two very handy treats… 
 
Spoon the fool into lollipop moulds, and pop in the freezer. They will last for a couple of months and are great for warm sunny days. 
 
If you have an ice-cream machine the fool mix can be churned to create a lovely creamy fruity ice-cream. Store in an old ice-cream container or plastic box with a lid and you can enjoy whenever the need arises. 

Thank you to Jo for this recipe (Instagram: @cookwithjopratt) 

Check out the Chiswick Cook Book Festival website here.