You may be wondering, what is a fool? A fool is an English dessert where stewed fruit is layered into sweet custard. This dessert comes from the French word for "fouler" meaning to press or crush, referring to the stewed fruit. It is a delightfully delicate dessert and quite simple to make, making it an elegant brunch or special dessert. The stewed fruit can be made with whatever seasonal fruit/berries you like, however a mixture of firm fruit such as rhubarb, gooseberries, plums and berries is a really lovely combination. I suggest doubling the stewed fruit recipe as the custard recipe yields a lot. If you wish to make an even simpler version of this recipe, simply omit the custard and layer instead with the stewed fruit and whipped topping. For the whipped topping you can use my recipe for dairy free whipped topping or use ready made brands such as Tru Whip.
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Yields6 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins
3 ½cups chopped fresh or frozen rhubarb
1 ½cupsfresh or frozen raspberries
1 ½tbspfreshly squeezed orange juice
¼-1/3 cup maple syrup or local raw honey/ liquid sweetener of your choice
1pinchsea salt
Custard
2cupsunsweetened dairy free milk
2cupscanned/tinned coconut milk (full fat), stirred well (a fork works best to stir the milk right in the can)
If you are making home-made whipped topping place your mixing bowl and whipping attachment in the freezer to chill for at least 20 minutes.
Rhubarb and Raspberry Fool Compote: Place the rhubarb in a medium saucepan along with the maple syrup and orange juice and turn heat up to medium low. Bring to a very gentle boil and then reduce the heat and simmer gently for about 20 minutes or until the rhubarb has softened a little. Then add the fresh or frozen raspberries and simmer gently over low heat until the rhubarb is tender (about another 15 minutes) Depending on the fruit you use you may need to adjust the orange juice and add more. Set aside and allow to cool.
Custard
2
Pour the milks into a medium saucepan and whisk. Remove about 1/2 cup of the milk and add it to a medium bowl. Whisk the tapioca starch into the 1/2 cup of milk and whisk until smooth. Pour this mixture back into the saucepan
3
Add the rest of the ingredients to saucepan. Whisk over medium heat until it starts to gently bubble and then turn down the heat to medium-low and continue to whisk until it thickens. It should take about 20 minutes to thicken. How to tell your custard is ready: when you can draw a clean line with your finger down the back of a spoon.
4
Allow to cool slightly and if you are making it ahead make sure to cover the top of the custard to prevent a skin from forming as it cools.
5
Layer cooled custard, fruit mixture and whipped topping in glass as follows: layer 1: custard layer 2: fruit mixture layer 3: custard layer 4: fruit mixture layer 5: whipped topping
If you are making home-made whipped topping place your mixing bowl and whipping attachment in the freezer to chill for at least 20 minutes.
Rhubarb and Raspberry Fool Compote: Place the rhubarb in a medium saucepan along with the maple syrup and orange juice and turn heat up to medium low. Bring to a very gentle boil and then reduce the heat and simmer gently for about 20 minutes or until the rhubarb has softened a little. Then add the fresh or frozen raspberries and simmer gently over low heat until the rhubarb is tender (about another 15 minutes) Depending on the fruit you use you may need to adjust the orange juice and add more. Set aside and allow to cool.
Custard
2
Pour the milks into a medium saucepan and whisk. Remove about 1/2 cup of the milk and add it to a medium bowl. Whisk the tapioca starch into the 1/2 cup of milk and whisk until smooth. Pour this mixture back into the saucepan
3
Add the rest of the ingredients to saucepan. Whisk over medium heat until it starts to gently bubble and then turn down the heat to medium-low and continue to whisk until it thickens. It should take about 20 minutes to thicken. How to tell your custard is ready: when you can draw a clean line with your finger down the back of a spoon.
4
Allow to cool slightly and if you are making it ahead make sure to cover the top of the custard to prevent a skin from forming as it cools.
5
Layer cooled custard, fruit mixture and whipped topping in glass as follows: layer 1: custard layer 2: fruit mixture layer 3: custard layer 4: fruit mixture layer 5: whipped topping
