favorite
print
rate
Prep 15 minutes
Total 15 minutes
Serves
US | Metric
Ingredients
  • 150 ml double or whipping cream (fresh or longlife)
  • 150 ml ready-made custard or Greek yoghurt
  • 250 ml pureed fruit, sweetened to taste
Chosen treat, such as
  • chocolate buttons, Smarties, jelly sweets, dreid fruit, fresh fruit etc
Adults only:
  • 1 splash of your favourite liqueur such as Cointreau, Gran Marnier, vodka, gin, sloe gin, Pimms etc
Fruity Fools With a Hidden Surprise Fruity Fools With a Hidden Surprise

Fruity Fools With a Hidden Surprise

With just a few simple ingredients you’ve got yourselves a delicious dessert to look forward to at the end of a meal, 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.

And of course for the adults how about some fruits soaked in a splash of your favourite liqueur...? I quite like making a raspberry fool (using frozen fruits) and putting a few in the bottom of my glass dish with a splash of Cointreau.

 

Any fruits that can be pureed are suitable to use in the fool 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.

 


  1. Whisk the cream until it forms soft peaks.
  2. Fold in the custard or Greek yoghurt and fruit puree, either until totally combined or leaving a marbled effect.
  3. Add your little treats in the bottom of your serving glasses/dishes.
  4. Spoon the fool into dishes, then chill until needed or eat straight away.

 

LEFTOVERS…

Rather than eating straight away as a dessert, the fool mixture can be transformed into two very handy treats...

 

FRUITY LOLLIPOPS: 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.

 

ICE CREAM: 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.

 

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

Fruity Fools With a Hidden Surprise

With just a few simple ingredients you’ve got yourselves a delicious dessert to look forward to at the end of a meal, 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.

And of course for the adults how about some fruits soaked in a splash of your favourite liqueur...? I quite like making a raspberry fool (using frozen fruits) and putting a few in the bottom of my glass dish with a splash of Cointreau.

 

Any fruits that can be pureed are suitable to use in the fool 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.

 

favorite
print
rate
Prep 15 minutes
Total 15 minutes
Serves
US | Metric
Ingredients
  • 150 ml double or whipping cream (fresh or longlife)
  • 150 ml ready-made custard or Greek yoghurt
  • 250 ml pureed fruit, sweetened to taste
Chosen treat, such as
  • chocolate buttons, Smarties, jelly sweets, dreid fruit, fresh fruit etc
Adults only:
  • 1 splash of your favourite liqueur such as Cointreau, Gran Marnier, vodka, gin, sloe gin, Pimms etc
  1. Whisk the cream until it forms soft peaks.
  2. Fold in the custard or Greek yoghurt and fruit puree, either until totally combined or leaving a marbled effect.
  3. Add your little treats in the bottom of your serving glasses/dishes.
  4. Spoon the fool into dishes, then chill until needed or eat straight away.

 

LEFTOVERS…

Rather than eating straight away as a dessert, the fool mixture can be transformed into two very handy treats...

 

FRUITY LOLLIPOPS: 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.

 

ICE CREAM: 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.

 

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.