"When we started our garden we discovered that blackcurrants were very easy to grow and were very prolific. We had mountains of fruit that kept us supplied with delicious jam with plenty left to put in the freezer. Michael’s mother used to tantalise us with stories of the black and redcurrants she used to eat as a child, with lashings of cream from their farm. As a result Blackcurrant Fool became part of our Summer repertoire. It is an easy and luscious dessert that never fails to get the taste buds tingling!"
How to make Blackcurrant fool
- First, pick your blackcurrants.
- Make a sugar syrup by dissolving 450g of sugar in 600ml of water. Bring this solution to the boil for 2 minutes, and allow to cool.
- Put 3 cups of blackcurrants into a saucepan and just cover them with the syrup solution.
- Cook them on a gentle heat until the fruit bursts. Now allow it to cool.
- Purée with a blender or a processor and sieve the mixture with a nylon sieve.
- Add it to an equal quantity of softly whipped cream.
- Pour it into a deep bowl. I use an old cut glass bowl that I inherited from my Godmother.
- Decorate with a few whole blackcurrants and /or some blackcurrant leaves if you have them.
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| Spooning the Fool! |
Cooks notes:
This recipe works just as well with gooseberries.
For a healthier option, use half cream and half good quality Greek yogurt..or Crème Fraiche.
The fool also looks good in individual glasses.
The syrup will keep for a week or two in the fridge.
Rory's tip:
The sugar syrup is also very useful for any number of cocktails!
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