Cranberry Fools
This delightful cranberry fool recipe combines the tartness of cranberries with the sweetness of whipped cream, creating a light and creamy dessert with a hint of marbled elegance. Impress your guests with this easy-to-make treat adorned with sugared cranberries for a festive touch.
— Constant Cookbook
Ingredients
- 200g cranberries , plus 15 extra to decorate
- 200g caster sugar , plus 3 tbsp extra to decorate
- 400ml double cream
- 1 egg white
Instructions
- Put the cranberries in a pan with 150g of the sugar. Gently heat until the sugar begins to melt, then cover and cook for 5-10 mins until the berries are soft. Mash with a potato masher and transfer to a large mixing bowl. Stir in 200ml of the cream and chill until cool.
- In a bowl, whip the remaining cream with the remaining 50g sugar until soft peaks form. Scrape onto the cranberry mixture and fold 1-2 times to very lightly marble. Spoon between 5 small bowls – the fool will marble more as you spoon into the dishes. Cover and chill for at least 2 hrs or up to 24 hrs.
- Froth the egg white with a fork. Put the extra 3 tbsp sugar on a small plate. Tip the extra cranberries for decoration into the egg white, then drop into the sugar. Shake the plate to roll and coat the berries. Repeat a few times, leaving the sugar to set for a couple of mins between each. Chill until ready to serve.
- To serve, top each fool with a few sugared cranberries and serve with Cinnamon shortbread (see 'Goes well with').
Cook Time
15M
Prep Time
PT20M
Yield
Serves 5
Nutrition
- Calories: 599 calories
- Fat Content: 43 grams fat
- Saturated Fat Content: 24 grams saturated fat
- Carbohydrate Content: 54 grams carbohydrates
- Sugar Content: 54 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.09 milligram of sodium
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