Minted Apple Fool Recipes

BLACKBERRY FOOL

Steps:

• Pour the heavy cream into a large bowl with half of the confectioners' sugar and almond extract. Whip until stiff. Fold in sour cream. Refrigerate.
• In a separate bowl, toss blackberries with the remaining confectioners' sugar. Let stand at room temperature for about 15 minutes.
• In 8 parfait glasses, layer whipped cream and blackberries, beginning and ending with whipped cream. Garnish each parfait with a strip of lemon zest, a few blackberries and a sprig of mint.

MINT APPLE CRISP

Steps:

• Muddle the apple slices and simple syrup in a mixing glass. Add the mint leaves and press lightly with the muddler. Add the vodka, saké, and ice, and stir until chilled. Double strain into a chilled coupe and garnish with the fanned apple slices.

APPLE MAPLE FOOL

Steps:

• Melt the butter in a small heavy saucepan and add the apples.
• Bring to a slow heat, then add the brown sugar, cinnamon stick and lemon zest. Cook slowly until the apples are soft and breaking down (you don't want total mush though), stirring often so they don't stick to the bottom of the pan.
• Cool a little, then add the 4T of maple syrup, stirring until it is soaked through. Put into the fridge to cool totally (remove cinnamon stick).
• Whip the cream into soft peaks, then fold this through the apple mixture. Put into 6 individual dishes and chill.
• Just before serving garnish with the extra maple syrup (I normally make a small indentation on the top of the fool & nestle approx 1 teaspoon of the syrup in that).

MINTED APPLE FOOL

Steps:

• In a saucepan combine the apples, water, sugar, lemon juice and half the mint leaves.
• Cover and simmer for approximately 15 minutes or until the apples are soft. Puree mixture.
• Cool, refrigerate for 2 to 3 hours, fold in the cream and serve in glass bowls decorated with the remaining mint leaves.
• Note: cooking time does not include cooling time.

VANILLA, APPLE & GINGER BISCUIT FOOL

Steps:

• Pour the cream into a bowl and whip to soft peaks using a whisk. Fold in the yogurt, apple sauce and crushed ginger biscuits, then spoon the mixture into serving glasses or bowls. Alternatively, layer the whipped cream, yogurt, apple sauce and crushed biscuits up separately in serving glasses or one large bowl.
• Chill in the fridge for up to a day before serving, or serve straightaway. Just before serving, sprinkle over some extra ginger biscuit crumbs, if you like.

FRUIT FOOL

Steps:

• Combine the pie filling and whipped topping. Spoon into individual dessert dishes. If desired, sprinkle each with coconut and/or garnish with mint.

MINTED APPLE COOLER

Steps:

• Add the mint leaves, sugar, and water to a saucepan; bring to a boil.
• Lower the heat, simmer for 5 minutes; take off the burner and cool.
• Strain mixture into a big pitcher; throw away mint leaves.
• Add the orange juice, lemon juice, and apple juice to the pitcher; stir to mix.
• May chill for a couple hours or serve immediately over ice.

APRICOT FOOL

Steps:

• Remove the pits from the apricots and stew them gently with the water and sugar until tender.
• Puree the cooked fruit.
• Cool.
• Stir the liqueur into the cold apricot puree and adjust the sweetness to your liking.
• Layer alternative spoonfuls of apricot mixture and sour cream into six indidual serving glasses.
• Chill before serving.

BOODLE'S ORANGE FOOL

Steps:

• Use the sponge slices to line the bottom and halfway up the sides of a deep serving dish or bowl.
• Mix the orange and lemon zests and juices with the sugar and stir until the sugar is dissolved.
• In another bowl, whip the cream until it just starts to thicken, then slowly add the sweetened fruit juice, whipping the cream as you do so.
• Whip until the cream is light and thickened and all the juice absorbed.
• Pour the mixture over the sponge and refrigerate for at least 2 hours, longer if possible, so that the juice can soak into the sponge and the cream thicken Serve decorated with segments or slices of fresh orange.