
Cranberry fools
- James Martin
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Serves 5
Easy
Prep: 20 mins
Cook: 15 mins
Plus chilling
A star rating of 3.4 out of 5.3 ratingsRate
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James Martin's Christmassy cranberry fools are quick to prepare and the recipe is easily increased to serve a crowd
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Cinnamon shortbread
A star rating of 3.3 out of 5.4 ratings
Ingredients
Nutrition
Units:
MetricUS
-
200g cranberries
plus 15 extra to decorate
-
200g caster sugar
plus 3 tbsp extra to decorate
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400ml double cream
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1 egg white
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Nutrition: per serving
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kcal599
-
fat43g
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saturates24g
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carbs54g
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sugars54g
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fibre1g
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protein2g
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salt0.09g
low
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Method
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step 1
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.
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step 2
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.
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step 3
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.
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step 4
To serve, top each fool with a few sugared cranberries and serve with Cinnamon shortbread (see 'Goes well with').
Recipe from Good Food magazine, December 2010
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A star rating of 3.4 out of 5.3 ratings
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