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  Added: Aug 25, 2011  •  Visited (162)  •  Print version Print this recipe (15)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Fruit Fool With Cream
(Rodgrod Med Flode)
What You Need:
  • 1 pound red-currants
  • 1 pound raspberries
  • Corn flour
  • Vanilla essence
  • 1 pints water
  • Blanched almonds
  • Sugar to taste
  • Cream and sugar to serve

  • How To Cook:
    1. Wash the currants and raspberries, add the water and bring to the boil.

    2. When all the juice has boiled out, remove the berries from the heat, sieve, and put the puree back into the pan.

    3. Sweeten to taste and thicken with the corn flour, using 1 oz. to every pint of puree.

    4. Cook for a few minutes, then add a few drops of vanilla essence and while the mixture is still hot, pour it into a glass bowl.

    5. When it begins to set, decorate the surface with a pattern of blanched almonds.

    6. Serve with sugar and cream.

    To Serve: 4
    This recipe is also available in:
    Cuisine Europe Denmark
    Dish Desserts
    Main Ingredient Berries Currant
    Main Ingredient Berries Raspberry
    Main Ingredient Nuts Almond

     





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