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A G-20 Summit Fool!!

November 15, 2014

Light and airy peach & orange fool

Light and airy peach & orange fool

Given that everything is about the G20 summit here in Brisbane, I was reminded of this old-fashioned dessert!

Now, don’t get me wrong, I am not anti-establishment or apolitical, I’m actually very excited that many of the top world leaders have descended our humble city for world economic discussion. We have a beautiful city here and wish to show it off. What I  can’t rationalise is that these influential people will not see our city for what it’s worth – the whole town is in security lock-down, the people of Brisbane have been sequestered to the suburbs. And ironically, the local government has provided free street & performing art for the public, but there is no public!! Anyhow…

A dessert conducive to hot weather (it is stinking hot here in Queensland), a fruit “fool” dates back to the early 1600’s around the same time that “trifle” made an appearance Why the word “fool” is used as the name of this fruit dessert is not clear. Speculation says that it is derived from the French verb fouler meaning “to crush” or “to press”, despite being an English dessert. According to the Joy of Cooking, long ago the word “fool” was “a term of endearment, now it just means idiot!!

Traditionally, a fool is made by folding pureed fruit  into sweet custard or cream or both. Almost always, an alcohol flavouring is added.  In the 80’s, there was a popular dessert called Strawberries Romanoff; macerated strawberries folded through whipped cream with plenty of liqueur, which was a type of “fool”. Another English concoction, Eton Mess is similar with the addition of crushed meringue.

Any way you have it, there is something tantalisingly decadent and messy about creamy, cold custard with fruit. It’s simple and yet sophisticated at the same time! This is my version of a foolish dessert! You will need 5 eggs in total and 2 of the egg whites are raw. Skip this last step if you don’t eat raw egg, but it does impart a seductive cloud like texture. I have resisted adding a bit of “crunch factor” (which I am prone to do) as the orange custard is a real winner. Of course, if you are feeling lazy, you could always use my whipped cream recipe instead, or, heaven forbid….real cream!! This recipe gives the old conventional custard a run for your money! Perhaps more so than the G20! Ooops!

60g coconut sugar (I used Natvia)
1 orange, rind and juice
30g brown rice syrup or honey
400g coconut cream
juice of 1/2 lemon
2 whole eggs
2 eggs separated
1 egg yolk extra
1 tab maize cornflour
80g butter or coconut oil
1 tab gelatine
30g orange liqueur
1/2 teas cream of tartar
Fruit purée – I used some fresh peach purée, but you could use mango, passion-fruit, apricot etc.
Raspberries to garnish
Mill the sugar with the orange rind for 10 seconds on SP 9. Add the brown rice syrup, coconut cream, orange & lemon juice, 2 whole eggs + 3 egg yolks and mix on SP 6 for 5 seconds.
Add the cornflour, gelatine & liqueur and cook on SP 3 at 90°C for 9 minutes. Pour into a dish and refrigerate until quite cold. Return to the TM bowl and mix on SP 6 for 5 seconds until silky smooth.
In a stand mixer*, beat 2 egg whites with the cream of tart tar until firm peaks form. Gently fold through the beaten custard and serve in glassware, layered with the fruit purée. Garnish with raspberries and serve.
*You can do this in the TM with the butterfly but I like to get more volume in my stand mixer.






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