Le Cordon Bleu

Simple Fruit Creams

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Le Cordon Bleu Dessert Techniques
Le Cordon Bleu Dessert Techniques

By Le Cordon Bleu

Published 1999

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Fruit creams can be made from custard, yogurt or soft cheese bases. Here, Crème Pâtissière is used for apple cream. Flavour the Crème Pâtissière with a few drops of oil of bitter almonds or natural almond flavouring before folding in the purée and whipped cream. Spoon the fruit cream into serving dishes and chill before serving.

Make Crème Pâtissière with 250 ml milk, ½ vanilla pod, 60 g caster sugar, 3 yolks, 10 g plain flour and 10 g cornflour. Add the almond flavouring. Fold in 300 ml apple purée. Whip 200 ml double cream to soft peaks and fold in. Serves 4.