Strawberry and elderflower fool with lemon biscuits

Strawberry and elderflower fool with lemon biscuits

You’d be a fool not to try these light, summery strawberry and elderflower desserts topped with moreish lemon biscuits.

Strawberry and elderflower fool with lemon biscuits

Or, these strawberry and elderflower jellies with prosecco cream might hit the spot – they’re both dinky AND decadent.

  • Serves icon Serves 6
  • Time icon Hands-on time 45 min, oven time 15-18 min, plus chilling

You’d be a fool not to try these light, summery strawberry and elderflower desserts topped with moreish lemon biscuits.

Or, these strawberry and elderflower jellies with prosecco cream might hit the spot – they’re both dinky AND decadent.

Nutrition: per serving

Calories
625kcals
Fat
45g (27.3g saturated)
Protein
5.8g
Carbohydrates
47.6g (29.5g sugars)
Fibre
3.2g
Salt
0.1g

Ingredients

  • 280ml whole milk
  • 1 vanilla pod, split lengthways, and seeds
  • 2 medium free-range egg yolks
  • 1 tbsp cornflour
  • 50g caster sugar
  • 4 tbsp elderflower cordial
  • 400g strawberries, chopped, plus extra
  • 300ml double cream
  • Small bunch fresh mint, leaves picked

For the lemon biscuits

  • 100g unsalted butter, softened
  • 50g icing sugar, sifted
  • 100g plain flour
  • 20g cornflour
  • Zest 1 lemon
  • 3 tbsp whole milk

You’ll also need…

  • Piping bag fitted with a 1cm plain nozzle or a food bag with the corner snipped off
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Pour the 280ml milk into a saucepan and add the vanilla pod and seeds. Warm over a low heat until gently steaming, then set aside. Beat the yolks and cornflour together in a heatproof bowl.
  2. Pour the warm milk over the yolks and whisk until smooth. Return to the pan and heat gently, stirring all the time, until the mixture thickens and starts to boil (about 15 minutes). Stir in the caster sugar until dissolved, then pour into a heatproof bowl. Remove the vanilla pod, cover the surface with cling film and leave to cool, then chill.
  3. For the biscuits, beat the butter, icing sugar, plain flour, cornflour, lemon zest and milk with an electric mixer to a soft, pipeable consistency. Spoon the mixture into the piping bag or a food bag with the corner snipped off. Pipe 12 x 5cm circles on 2 baking sheets lined with non-stick baking paper. Leave space between the circles to let the biscuits spread. Chill for 2 hours.
  4. Heat the oven to 190°C/170°C fan/gas 5. Put the elderflower cordial and strawberries in a pan and simmer for 5-10 minutes until the fruit breaks down but still has visible pieces of berry (squash any large pieces with a fork). Leave to cool.
  5. When the biscuits have chilled, bake for 15-18 minutes until turning golden at the edges. Cool on a wire rack.
  6. Assemble the fool. In a large bowl whip the cream to soft peaks with an electric mixer. Remove the custard from the fridge, whisk briefly, then fold in the whipped cream using a large metal spoon. Swirl in most of the strawberry purée. Divide among small glasses or cups and crumble over half the biscuits. Serve or chill until needed. Top with a little chopped mint, extra strawberries, and a final drizzle of purée. Serve with the remaining biscuits.

Nutrition

Nutrition: per serving
Calories
625kcals
Fat
45g (27.3g saturated)
Protein
5.8g
Carbohydrates
47.6g (29.5g sugars)
Fibre
3.2g
Salt
0.1g

delicious. tips

  1. Make the fool up to 24 hours ahead and chill, but don’t top with biscuits and berries until ready to serve.

    The biscuits will keep in an airtight container for up to 4 days.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Strawberries

Strawberry, elderflower and prosecco cream jellies

Make the most of seasonal summer strawberries with this decadent...

Save recipe icon Save recipe icon Save recipe

July seasonal

Pistachio macaroon meringues with strawberry fool topping

Adding almonds and pistachios to classic meringues takes them to...

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.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.