Page 26 - Kenwood Cook Book

Fruit Fools

USING LIQUIDISER OR If fresh fruit is used cook gently in a very
COLANDER AND SIEVE little water until soft, adding sugarto
’Use any fruit in season’ taste.
1 lb fruit - fresh or canned If using canned fruit, drain it well.
sugar Place the fruit in the liquidiser and blend
¼ pt custard (thick) for 1 minute on speed 4-5.
¼ pt cream When using berries and currants pass
Serves 4 the purée through the colander and
sieve, using the fine screen.
Pour into the liquidiser. Add the custard
and cream and blend on speed 3-4 for a
few seconds.
Pour into individual stemmed glass
dishes and decorate with whipped
cream.

Apricot Mousse

tinned or stewed apricots Melt gelatine in the water.
1 oz gelatine
½ gill water When thoroughly dissolved, place in
juice of ½ lemon liquidiser and add egg yolks, fruit and
2 eggs enough of the fruit juice to make up to 1
pt. If there is not enough juice make up
the quantity with water. Turn to
maximum speed for 1 minute. Tip into a
bowl and leave in a cool place to half
set.

When almost set, whisk the egg whites
in the bowl on maximum speed until stiff,
then fold in the fruit mixture gently but
thoroughly by hand.
Rinse out a jelly mould in cold water,
pour in mixture and leave till set.
Decorate as desired.
For a party sweet, double the quantity
and make 2 pts of the mousse, adding 2
tbsp brandy instead of the lemon juice.
Turn out into serving dish and decorate
with roughly chopped walnuts and
angelica and serve with fresh whipped
cream.

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