You may remember that I recently tried another of Edd Kimber's recipes, Alpine Strawberry Fool.…
I love the Summer, it brings a bounty of berries into my garden. Normally I have plenty of raspberries and strawberries, this year I discovered gooseberries hiding in a corner of the garden and made a lovely gooseberry and elderflower sorbet. When I am out walking I come across plenty of edibles, blackberries, elderflowers and many more. If you know where to look nature provides plenty of bounty.
This year Jordans Cereal are unveiling a show garden at RHS Hampton Court Palace Flower Show. Designed by award winning garden designer Selina Botham ‘The Jordans Wildlife Garden’ reflects a long term commitment by Jordans to the British countryside. The idea is to show that great tasting food is produced by working closely with nature and to inspire us all to support British wildlife. I love planting wild flowers in my garden, they look pretty and attract the bees. Recently I saw a squirrel running along the fence in my back garden and a weasel or possibly a stoat lurking in the undergrowth. The garden is always full of birds and I love the fact that wildlife wanders into the garden.
To help celebrate the launch of their wildlife garden Jordans asked Great British Bake Off winner Edd Kimber to create a series of foraged food recipes inspired by the garden. I decided I was going to try out Edd Kimber’s Alpine Strawberry Fool using strawberries from my garden. It also gave me a chance to attempt to make custard from scratch for the first time, which was an experiment I was looking forward to.
I was actually very surprised at how easy the custard was to make. Normally I use custard powder but custard made from fresh eggs and milk tastes so much nicer. It was just as easy to make and I am not sure why I have never tried it before. The fool was gorgeous, a lovely mix of strawberries and cream. The perfect dessert for a Summer day.
The dessert did not last long, my family devoured it happily, demanding seconds. Luckily the recipe serves six so there was plenty left over to fill up the glasses again. I will be making this again soon.
Alpine Strawberry Fool
- For the custard
- 250 ml whole milk
- 1 tsp vanilla bean paste
- 1 large eggs
- 1 yolks from large eggs
- 100 g caster sugar
- 15 g cornflour
- For the strawberry compote
- 400 g alpine strawberries
- 85 g caster sugar
- To finish
- 300 ml double cream
- 70 g Jordans Country Crisp Strawberries
- To make the custard place the milk and vanilla bean paste into a pan and bring to the boil.
- Place the egg and egg yolks into a bowl with the caster sugar and cornflour. Mix until smooth.
- Pour the hot milk onto the egg mixture whisking as you add it.
- Pour the mixture back into the pan and heat over a medium heat, stirring constantly until it thickens but is pourable.
- Place in a bowl in the fridge
- To make the strawberry compote add the strawberries and sugar into a pan and heat gently until the juice becomes a syrup and the strawberries start to break down.
- Pour into a bowl and leave in the fridge to chill.
- Once the custard and the strawberry compote are chilled divide half the compote between six glasses and add custard to the top.
- Sprinkle some Jordans country crisp strawberries on top of the custard.
- In a bowl whisk the cream until it forms soft peaks then gently fold in the rest of the strawberry compote.
- Place the cream mixture on top of the custard and finish with a sprinkle of Jordans country crisp strawberries