Fluffy Fruit Fool
|Milk||2⁄3 Cup (10.67 tbs)|
|Eggs||2 , separated|
|Sweetened rhubarb puree||1 1⁄4 Cup (20 tbs)|
|Heavy cream||2⁄3 Cup (10.67 tbs)|
Fruit fools are easily made.
Usually they consist of fruit puree blended with cornstarch or a simple milk and egg yolk custard and/or whipped cream.
In this recipe beaten egg whites are also folded into the fool which gives it a lighter texture and makes it suitable for freezing.
Warm the milk and add gradually to the beaten egg yolks.
Pour back into the rinsed saucepan.
Stir over gentle heat until the mixture thickens and clings to the back of the wooden spoon.
Chill thoroughly and mix into the rhubarb puree.
Whip the cream fairly stiff and fold in.
Sweeten to taste.
Beat the egg whites until stiff but not brittle and fold into the fool.
Pour into goblets and chill until required.
Serve topped with baby meringues or ratafias; accompany with cookies or lady-fingers.