April s fool of seasonal fruit recipe

April s Fool of Seasonal Fruit recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful "April's Fool of Seasonal Fruit" recipe! This playful and creative dish combines a medley of fresh, seasonal fruits to create a visually stunning and delicious treat. Bursting with vibrant flavors and colors, this recipe is perfect for celebrating April Fool's Day or any festive occasion. From juicy strawberries to tangy citrus fruits, each bite offers a delightful surprise. Get ready to indulge in this whimsical dessert that will surely fool your taste buds with its delightful combination of flavors.

Keywords: April's Fool, Seasonal fruit, Recipe, Playful, Festive

April s fool of seasonal fruit recipe details

April s fool of seasonal fruit recipe, recipe Rating: 4.7
Number of votes:116 

Ingredients

500 g	fruit of the season, e.g. rhubarb, gooseberries, red or black currants, apricots or grapes.
100 ml	syrup, e.g. elderflower, red or black currant, preferably homemade; or Swedish elderflower cordial
	For the Custard:
2 large	egg yolks
1 tbsp	starch or corn flour; or either 1 tsp locust bean gum or 1 tsp arrowroot
150 ml	milk
30 g	sugar
150 ml	double cream or crème fraîche or mascarpone
	For Decoration:
	fresh fruit or elderflower blossoms

Instructions

Custard:
Bring milk up to the boil. Beat egg yolks, starch or arrowroot and sugar together in a separate bowl, pour the hot milk into the mixture while whipping. Then return to the milk pan. Heat gently until it thickens, do not boil. Strain into a bowl, allow to cool.

Fruit purée:
Meanwhile prepare the fruit: wash, strip the rhubarb, top and tail the gooseberries, seed grapes, cut to pieces if necessary. Put fruit into the syrup or elderflower cordial. Bring to the boil, then reduce heat and simmer gently until soft. Place in a serving dish or individual chargers. Allow to cool.

Finish:
Whip cream to same consistency as the fruit purée. Gently fold cream into the fruit purée, then fold in the custard, trying to create a marbled effect in the bowl(s). Serve well chilled, decorated with fruit or a few elderblossoms on top.

Tip:
Swedish elderflower cordial is available in the widespread Swedish furniture store with the elk. Irishmags has published a recipe for “Elderflower syrup” in the CU-database.

Fool:
The name probably is derived from the French word ‘fouler’ (i.e. mash). Traditionally made with gooseberries, it is now made with any seasonal fruit, especially rhubarb and other tartish fruit.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a