A Delicious Recipe from Candice Brown
In her new book Happy Cooking, The Great British Bake Off star and Sunday Times columnist Candice Brown serves up a host of mouth-watering treats created with maximum comfort in mind. We are delighted to share her recipe for a colourful and easy-to-prepare Apple and Blackberry Fool with our readers.
Apple And Blackberry Fool
Makes 4-6 individual fools
½ tsp ground cinnamon
4 tbsp icing sugar
200g apples, peeled, cored and grated (I used Braeburn)
500ml double cream
Sprig of fresh mint
Blitz the blackberries in a food processor or in a bowl with a handheld electric mixer. Squeeze the lemon juice over the berries and sprinkle over the cinnamon and icing sugar. Blitz lightly – you still want lumps and bits of fruit, not a purée. Mix through the grated apple and leave to stand for 10 minutes.
Whip the double cream until smooth soft peaks form. Fold through 5–6 tablespoons of the apple and blackberry mixture so you have a marbled effect.
Dried Apple Slices
Slice an apple into very thin rounds with the core through the middle.
very low oven at 100°C fan (120°C/250°F/Gas Mark ½) for several
hours or overnight until completely dried out. These will keep for a
couple of weeks in an airtight container if completely dry.
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