GARDEN BERRY FOOL

The wonderful thing about growing as much of your own food is that joyous moment when your crops start to be ready to eat, late spring is a great example of all the fruit bushes starting to produce juicy ripe succulent raspberry’s, blueberries, black currents and goosegogs.  I still get such a sense of pleasure and satisfaction wandering down the garden to go pick some berries for breakfast or as in this case a cream fool pudding for my husband.

The Garden Bounty

Ingredients 

500 ml double cream room temperature 

400g mixed berries

2 tbsp icing sugar optional

1 tsp vanilla extract optional

80% chocolate chunks optional

Simply whisk the cream until soft peaks, I don’t add the icing sugar or vanilla but for a sweeter cream fool add the icing sugar and vanilla to the cream before whipping.  Heat one quarter of the berries warm in a pan to just soften and crush slightly, this is optional, it just releases the berries juices and adds another level of flavour rippling through the finished pudding.  Layer the fruits, cream and softened fruits alternatively in your glass serving dish, finish with whole berries and optional chocolate chunks, place in the fridge for at least an hour before serving.