250g ripe strawberries
250ml whipping cream
½ teaspoon vanilla essence
8 egg yolks
1 teaspoon vanilla essence
½ pint milk
Place the strawberries (keeping a few back for decoration) into a pan with the sugar and bring to the boil, allow to simmer, cool down and blend with a hand blender. Pass through a sieve to remove strawberry seeds and refrigerate.
To make the custard separate the egg yolks from the whites (the egg whites can be used for other recipes such as meringues or clarifying consommé). Combine the egg yolks, sugar and vanilla together. Place the milk into a pan and bring to the boil. Once the milk has boiled remove from the heat and whisk into the egg, sugar and vanilla mixture. Strain the mixture back into the pan to ensure there is no egg shell etc, place back on the heat, stirring continuously for 2 minutes (do not allow to boil as it may curdle and resemble scrambled egg). Once the custard has thickened without boiling and coats the back of your spoon with a thick consistency, transfer to a bowl and chill.
When all the ingredients are cold, combine two thirds of the strawberry puree with the custard, whip the cream, sugar and vanilla to a stiff peak and fold into the puree and custard mixture.
To present your fruit fool, pour the remaining fruit puree around the inside edge of a tall wine glass, chop a few remaining strawberries and place at the bottom of the glass and using a spoon or piping bag fill the glass two thirds full with the fruit fool mixture. Refrigerate for one hour and for service decorate with fresh strawberries.
If you would like to know more hints and tips like these then why not visit Nigel's Cookery School blog at http://www.nigelbrown.wordpress.com
Lisa Barker is the author of Recipe for Strawberry Fruit Fool. This article is linked to Nigel Brown and Minichef Secrets which is a sub-division of Superchef Secrets Ltd.