Strawberry clotted cream fool
DESCRIPTION
This classic dessert dates back to the 15th century when crushed gooseberries were stirred through ‘clouted cream’ (clotted cream) which was already a common method to preserve fresh cream. We’ve used strawberries in this version, although any seasonal fresh – or frozen – fruit will work beautifully.
INGREDIENTS
250g Strawberries – defrosted if from frozen – with fresh to serve
2 tbsp Icing Sugar
Squeeze of Lemon Juice
200g Trewithen Dairy Cornish Clotted Cream
2 tbsp Creme Fraiche
1 tsp Vanilla Extract
METHOD
Set aside a few strawberries for garnish and place the rest in a bowl. Sieve in the icing sugar and lemon juice and mash well with a fork until you have a smooth paste – with a little texture.
Stir together the clotted cream, creme fraiche and vanilla extract.
Spoon the strawberry puree and clotted cream interchangeably into your serving glasses, finishing with a little extra puree on top. Garnish with a fresh, halved strawberry and serve with shortbread for dipping.
