Redcurrant and praline fool
Serve this luxuriant, creamy fool in individual small glasses or one bowl. You could add some broken up meringue to the mixture to make a redcurrant Eton mess. If you want to make more praline or have some left over, it will keep for quite a while stored between sheets of greaseproof paper in an airtight container.
Ingredients
for the praline
- 100g caster sugar
- 50g pecans, pistachios or hazelnuts, roughly chopped
for the fool
- 200g redcurrants, green stalks removed
- 4 tbsp caster sugar
- 450ml double cream
Method
main
-
Step 1
Line a baking tray with greaseproof paper.
To make the praline
-
Step 1
place the sugar in a small non-stick pan and gently heat without stirring until the mixture turns a deep caramel colour (don't let it go too dark brown, or it will taste bitter).
-
Step 2
Add the nuts, stir in very quickly, remove from the heat and immediately pour onto the greaseproof paper. Spread out as thinly as you can with a spatula. Leave to cool. Chop into pieces or shards, or alternatively blitz to a rough crumb in a food processor. Leave to one side.
To make the fool
-
Step 1
place the redcurrants in a small saucepan with the caster sugar and a tablespoon of water. Heat gently until the sugar has melted and the redcurrants are starting to break down. Remove from the heat, then leave to cool.
-
Step 2
In a large bowl, whisk the cream until it forms soft peaks. Fold in the redcurrant mixture, reserving a spoonful of the redcurrants for garnishing. Place in the fridge for about 10 minutes to firm up a little, then serve sprinkled with the reserved redcurrants and praline.
