Elisabeth Ayrton

Fruit Fools

Preparation info

  • Difficulty

    Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

A fool is simply a fruit cream, which should contain nothing but fruit purée, sugar and thick cream. Unfortunately, economical Victorian housewives saved cream by making it up with cornflour custard, which made it almost inedible.

Green gooseberries, young rhubarb and fresh apricots make the best of all fools.

Ingredients

  • 1 pint (½ l.) well-sweetened sieved fruit purée
  • 1 pint (½ l.) double cream
  • extra sugar to taste

Method

Simply blend the fruit, cream and sugar, chill and serve in bowls or glasses, preferably with some kind of light, rich biscuit such as almond fingers.

©1975 The Estate of Elizabeth Ayrton

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