Apricot fool

Step by step recipe:

  1. 5 min.Apricot fool : Photo of step #1
    Mix 200 ml liquid cream et 25 g Vanilla sugar, and whip as for whipped cream (Chantilly).
  2. 2 min.Apricot fool : Photo of step #2
    Add 150 ml Fruit coulis (fruit purée), apricot in this case.
  3. 5 min.Apricot fool : Photo of step #3
    Fold in gently with a maryse, to mix well while keeping the air bubbles in the cream, so that the texture will be light.
  4. 5 min.Apricot fool : Photo of step #4
    Serve the fool in glasses, adding a little fruit coulis on top to decorate.


Of course, you can make this dessert with any seasonal fresh fruit that you have available. It's particularly good in a blackcurrant or raspberry version.

This dessert can be kept for an hour or two once made, but should be covered with a plastic film and refrigerated.

For a rather more sophisticated version, you can add small pieces of shortbread or finger biscuits after the apricot coulis.



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