Lemon fool
- Published: 31 May 07
- Updated: 18 Mar 24
A delicious creamy lemon fool dessert recipe given a kick with the addition of warming stem ginger – on the table in 10 minutes. A simple, deceptively special pud.
-
Serves 6
-
Ready in 10 minutes
Advertisement
Ingredients
- 1 ball stem ginger in syrup, finely chopped, plus 1 tbsp syrup
- 75g mascarpone
- 4 tbsp icing sugar
- 250ml double cream, lightly whipped
- 8 tbsp lemon curd
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- In a large bowl, beat the stem ginger syrup, mascarpone and icing sugar together until smooth.
- Lightly fold in the whipped cream, then stir through the lemon curd with a fork so it is streaked.
- Divide the lemon curd fool between 6 glasses and top with the chopped stem ginger. Serve with ginger thins, if you like.
Recipe continues after advertising
Advertisement
- Recipe from June 2007 Issue
Nutrition
Nutrition: per serving
- Calories
- 367kcals
- Fat
- 28.4g (17.8g saturated)
- Protein
- 1.5g
- Carbohydrates
- 28g (22.8g sugar)
- Salt
- 0.1g
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
Don’t let this pudding’s simplicity fool you – it’s a stunning dessert. My family and I couldn’t believe how good it was – silky smooth and a beautiful contrast between the ginger and lemon. I made home-made tangy lemon curd which made all the difference.