Lemon Fool with Strawberry Salsa
Equipment
- Whisk
- Large bowl
- Saucepan
- Spatula
- Knife
- Chopping board
- Microplane
Ingredients
Lemon curd
- 6 egg yolk
- 120 ml lemon juice
- 1 lemon zest
- 225 g sugar
- 115 g unsalted butter cubed
- pinch salt
Fresh Strawberry Salsa
- 200 g strawberries diced
- 125 g raspberries
- 54 g brown sugar
- jalapeno slices finely chopped (to your taste)
- 1 tbsp lemon juice
- 1/2 lemon zest
To assemble
- 20 g almonds chopped
- 350 ml double cream whipped to soft peak
- 1/2 lemon zest
Instructions
- Whisk together all the lemon curd ingredients except the butter in a large metal bowl. Place the bowl over a pot of gently simmering water set up as a double boiler. Stir constantly with a rubber spatula until the lemon curd begins to thicken, about 10 minutes. Add the butter and continue to stir until it is completely melted and the curd is quite thick; it will be the consistency of smooth pudding. If there are any lumps, strain the curd into a container; then cover with plastic wrap and place in the freezer until cool. Then refrigerate.
- Combine all the strawberry salsa ingredients in a bowl and allow to sit for at least an hour, until the sugar has dissolved (Can be made a day ahead).
- Fold the chilled lemon curd, whipped cream (reserve about ½ cup for topping the fools) and zest together. Spoon a few tablespoons into each glass. Top with a couple tablespoons of the salsa. Repeat until the glasses are full. Top with a dollop of whipped cream and chopped almonds. Can be assembled an hour before serving.
Notes
Traditional English Fools, which date WAY back to the 15th century, involved blending mashed fruit with a custard. As time went on, the custard was replaced with whipping cream. We split the difference and made a bright lemon curd, using lemons mixed that with perfectly whipped cream and layered it with a fruit salsa. It’s an Irish/American take on the Brit’s tradition and we think a mighty success.
Nutrition
Calories: 644kcal
Tried this recipe?Let us know how it was!