This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Apricot fool
The traditional fruit fool is a rather old-fashioned dessert, consisting of whipped cream (Chantilly) with a fruit coulis gently folded into it.
206 K 4.8/5 (8 reviews)
20 min.
Easy
2.10 €
6 people
3 IngredientsLast modified on: August 8th 2010
For 6 people, you will need:
- 1
200 ml liquid cream - 2
25 g vanilla sugar - 3
150 ml fruit coulis (fruit purée) - Total weight: 375 grams
Times for this recipe
Preparation: 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Stage 2 - ⌛ 2 min.
Add 150 ml fruit coulis (fruit purée), apricot in this case.
Stage 3 - ⌛ 5 min.
Fold in gently with a maryse, to mix well while keeping the air bubbles in the cream, so that the texture will be light.
Stage 4 - ⌛ 5 min.
Serve the fool in glasses, adding a little fruit coulis on top to decorate.
Remarks
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.
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.
Keeping: Several hours in the fridge, covered by a plastic film.
Source: Home-made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 7 RDI=3 % | 1,110 RDI=110 % | 60 RDI=9 % | 4,620 RDI=230 % | 19,360 RDI: 230 % |
| Per 100 g | 2 RDI=1 % | 300 RDI=30 % | 20 RDI=2 % | 1,230 RDI=60 % | 5,160 RDI: 60 % |
| Per person | 1 RDI=0 % | 190 RDI=20 % | 10 RDI=2 % | 770 RDI=40 % | 3,230 RDI: 40 % |
How much will it cost?
- For 6 people : 2.10 €
- Per person : 0.35 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Liquid cream
Like these other recipes: Strawberry mousse with mascarpone, Cauliflower and chickpea purée, Pumpkin (or potimarron) soup, Gratin with Parmesan flavours, Eggs "en cocotte" with spinach, ... See them all 174
Fruit coulis (fruit purée)
You can get more informations, or check-out other recipes which use it, for example: European glass, Fillings for macaroons, Framboisier, Macarons (the original French macaroons) , Blackberry and almond fondant tart, ... See them all 11
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Tyrolean apple crumble, Strawberry mousse with mascarpone, Toasted almond cake, Cottage cheese tart, Cantucci, ... See them all 87
Other recipes you may also like
Chantilly cream
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits. September 17th 2013692 K5 20 min.
Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream. July 12th 2023345 K4.1 1 hour 45 min.
Salmon rillettes
A terrine of two kinds of salmon (cooked and smoked) with butter and lemon. March 26th 2013301 K4.3 2 hours 40 min.
French custard tart
Custard pie is made with a shortcrust pastry base, and filled with an egg vanilla "custard" mix (prepared beforehand). Filling and pastry cook together in the oven. It's a great classic of the French bakery, found in all good shops. July 13th 2022461 K 234.3 1 hour 10 min.
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way. July 12th 2023823 K 143.5 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.