Fool

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I don’t know why I have ignored the delights of fruit puree and cream for so long. My friends make a brilliant rhubarb puree with meringues and double cream and I love it. Yet still I don’t make it.

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However last week as a result of of the extreme icecream experimentation station (more on that later) I had some gooseberry puree and some cream leftover so I folded the puree into the cream and made a fool.

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I made some duck egg meringues and gobbled up the meringues with the fool and some additional sharp puree drizzled on top.

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As you can see from the photo at the top of this post, I have also been eating the fool for breakfast spooned over banana and strawberries from the polytunnel of dreams.

I may also have followed it with an oat and honey breakfast bar as I am trying to keep my strength up.

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Gooseberry Fool: Gooseberries sugar, cream. Gently cook the gooseberries with some sugar (you can always add more to sweeten later) in a pan with a splash of water until soft. Puree the gooseberries in a liquidiser. Sieve the puree – do not skip this step there are a lot of seeds in gooseberries. I am a lazy cook and really nearly did skip it but I am glad I invested the extra two minutes into the process. Taste the puree and add extra sugar if you like. Whip the cream and then fold in the puree.

Serve with meringues.

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Duck Egg Meringues: 4 whites from duck eggs, pinch of salt, 240g of sugar.

Whisk egg whites with a pinch of salt until soft peaks are formed. Continue whisking and add in the sugar one tablespoon at a time. Spoon onto a baking sheet covered with baking paper and cook in a very cool oven (100c or so) for a couple of hours.

4 responses to “Fool

  1. From my childhood I remember duck eggs having a really strong flavor (in my opinion too strong… but they were fantastic in baked goods). Does the Meringues have a “gamey” taste?

  2. Pingback: Extreme Ice-cream Experimentation Station | smallholding dreams·

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