RECIPE: Blackberry & Apple Fool from chef Paul Collins
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It’s not been a great year for fruit in my garden, but I can definitely round up enough ingredients to create this gorgeous blackberry and apple fool, courtesy of Muddy Stilettos’ favourite chef, ex-Daylesford supremo Paul Collins.
Yes there’s a teensy weensy bit of cream in there, and a smattering of caster sugar, but haven’t you heard? It’s Autumn. Time to lay down a comfort layer for Winter. Frankly, I recommend double portions.
4 Eating Apples
400ml Double Cream
100g Caster Sugar
1. Peel and core the apples. Cut into smallish pieces and place in a pan with a splash of water. Cook the apples until they start to break down then remove from the heat and puree in a blender until a very smooth puree. Place in a bowl in the fridge and allow to go cold.
2. Place the blackberries in to a pan with 50g of the sugar and gently warm through for about 5 minutes. You’ll find that a little bit of juice start to come out of the berries which will thicken slightly with the sugar and form the compote element of the pudding.
3. Whip the cream with the other 50g caster sugar (and vanilla if using). You’re going to mix this with half of the apple puree to form the fool.
1. Once the components are cold and you have mixed half of the apple puree with the cream you just have to layer up the pudding in what ever order you like. I tend to put a little bit of the blackberry mix in the bottom of the glass and then add a little bit of the fool mix on top, followed by a spoon of the apple puree.
2. Then just repeat these steps a couple of times until the mix runs out! If you’re feeling a little more adventurous you could decorate with toasted almonds or hazelnuts on the top.
3. Serve immediately.