Blackcurrant Fool

Serves 10 approx

3¾lb (340g) fresh blackcurrants

stock syrup (see recipe in FoolProofFood, page 23)

whipped cream

Cover the blackcurrants with stock syrup. Bring to the boil and cook until the fruit bursts — about 4-5 minutes.

Liquidise and sieve, or puree, the fruit and syrup and measure. When the puree has cooled, add up to equal quantity of softly whipped cream, according to taste. Serve with Jane’s biscuits.

Note: a little stiffly beaten egg white may be added to lighten the fool, which should not be very stiff but more like the texture of softly whipped cream. If it is too stiff, stir in a little milk rather than more cream. Frozen blackcurrants may be used. Alternative presentation: use tall sundae glasses. Put 2floz of blackcurrant puree into the base of the glass, top with a layer of softly whipped cream, another layer of blackcurrant puree and finally a little more cream. Drizzle a little thin puree over the top. Serve chilled, with shortbread biscuits.