Damson Purée Fool with Vanilla Cream
Use Purée Damson / Quetsch, Frozen, Boiron (1kg) to make this recipe. Damson purée is naturally assertive, which makes it ideal for a fool. Reduce it with just enough sugar to soften the acidity, then fold it loosely through vanilla cream so the fruit remains distinct.
At a glance
- Yield: 6
- Preparation: 15 minutes
- Cooking: 8 minutes
- Chilling or freezing: 2 hours
Ingredients
- 350g damson purée, thawed
- 80g caster sugar, plus more if needed
- 300ml double cream
- 200g full-fat Greek yoghurt
- 1 tsp vanilla extract
- 1 pinch fine sea salt
Method
- Simmer the purée with 60g sugar and salt for six to eight minutes until slightly thickened. Cool completely and taste.
- Add the remaining sugar only if the damson still tastes too sharp.
- Whip the cream and vanilla to soft peaks, then fold in the yoghurt.
- Reserve two tablespoons of fruit, fold the rest through the cream only twice and divide between six glasses.
- Spoon the reserved damson on top and chill for two hours.
Why this recipe works
Yoghurt and cream round out damson's tannic sharpness without hiding it. Minimal folding keeps a visual and flavour contrast between fruit and cream.
Practical tips and variations
- Cool the purée completely or it will deflate the cream.
- Taste after reduction because acidity becomes more concentrated.
- Serve with thin oat biscuits for texture.
Serving and storage
Cover and refrigerate for up to two days. Do not freeze because the cream may separate.
Frequently asked questions
What is a fruit fool?
It is a chilled dessert made by folding cooked or puréed fruit through cream or custard.
Can I use only yoghurt?
Yes, but the result will be tangier and less airy. Choose a thick full-fat yoghurt.
Why is my damson fool runny?
The purée may have been warm or insufficiently reduced, or the cream may have been under-whipped.
447706084493
