Refreshing Arla LactoFREE Peach Fruit Fool with Almond Shortbread
Instructions
Method
What is a Fool made of?
If you’ve never had a fruit fool before, you’re in for a treat! It’s a traditional English dessert that’s made by combining stewed fruit (usually berries or soft fruit like peaches or nectarines) with whipped cream or a sweet egg custard. You can either fold the fruit into the cream or custard until it’s combined but still airy. Or you can carefully assemble the ingredients in bowls or glasses, so you have alternating layers of fruit and cream. Yum!
Why is it called a Fool?
Curious as to why it’s called a ‘fool’? Supposedly, it comes from the French word ‘fouler’ which means to crush or press. This could be referring to the stewed fruit in the dessert. There’s also another theory that it stems from an existing dessert called the Norfolk fool – a popular pudding in the 17th century featuring eggs, cream, sugar, and spices.
Peach fruit fool frequently asked questions
Definitely! You can use all kinds of fruit in your fool. Gooseberries are a very traditional option or why not try stewing strawberries or blackberries? You could also swap out the peaches for plums to make a more autumnal-themed dessert or give it a tropical twist with some mango
No, it’s not a good idea to freeze a fully-made peach fool as it could affect its texture. You can freeze the pureed fruit mix though and defrost it when you want to assemble your fool.
While they might seem similar in their texture and flavour, a fool and a mousse are two very different desserts. A mousse is made by whipping eggs with sugar and flavourings before setting it in the fridge. A fool is much simpler and less time consuming to create as it’s typically made with whipped cream sweetened with a little sugar.
The key to crumbly shortbread is making sure you rub the butter into your flour. This will form little breadcrumbs which will then make your biscuits extra crumbly when they come out of the oven.
You’ll want to store your almond shortbread biscuits in an airtight container to stop them going soft. You can then place them in a cool, dry cupboard. They’ll usually keep for up to a week (although we highly doubt they’ll last that long as they’re so yummy and moreish!).
Our favourite way of serving almond shortbread is with our peach fool recipe, of course! You could also use your biscuits as a base for a cheesecake or simply eat them as a snack with your mid-morning or afternoon cuppa.
Ingredients
For the shortbread (makes around 30 mini cookies)
|
Arla® LactoFREE Slightly Salted Spreadable
|
125 g |
|---|---|
|
Caster sugar
|
80 g |
|
Gluten-free plain flour blend
|
150 g |
|
Xantham gum (leave out if flour blend already contains it)
|
¼ tsp |
|
Ground almonds
|
50 g |
|
Corn flour
|
30 g |
|
Gluten-free baking powder
|
¼ tsp |
|
Almonds, chopped
|
30 g |
For the fool
| 500 ml | |
|
Vanilla bean paste
|
2 tsp |
|
Lemon
|
Zest and juice of ½ |
|
Caster sugar
|
6 tbsp |
|
Raspberries
|
200 g |
|
Ripe peaches, finely sliced
|
4 |
