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  /  Dessert   /  Apple & raspberry Fool

Apple & raspberry Fool

By Chef Edward Hayden

Apple & Raspberry Fool By Chef Edward Hayden
    For the Compote
  • Place all the apples, sugar and water together in a medium saucepan and bring to the boil
  • Reduce the heat and simmer for 10-15 minutes until they just begin to soften. Do not allow the mixture to become smooth-it is nice to have lumps of fruit still contained. At this stage mix in the fresh raspberries.
  • Allow to cool completely.
  • For the Granola
  • Preheat the oven to 180C/350F/Gas Mark 4
  • Spread the porridge oats, flaked almonds and hazelnuts onto a flat baking sheet. Scatter the demerara sugar over the top of the oat mixture. Drizzle with the honey and bake in the oven for 15-20 minutes until golden brown and crisp. About 5 minutes before the granola is cooked add in the sultanas and mixed fruit and return to the oven (they will burn if in too long).
  • Remove from the oven, allow the granola to go completely cold and store in an airtight container until required.
  • To Assemble the Fool
  • Mix the cooled apple and raspberry compote into the yogurt. Do not mix it in entirely. It looks more visually impressive to obtain a marbled effect
  • Sweeten with the honey if you desire. Alternatively layer the fruit compote up with the yogurt
  • Divide the fool mixture between 6 large serving glasses
  • Sprinkle a thin layer of the toasted granola on the top and garnish with a sprig of fresh mint.
  • 3-4 cooking apples
  • 4oz/110g caster sugar
  • 5oz/150g raspberries
  • 3-4 dessertspoons of water
  • 14floz/400ml Irish Yogurts Clonakilty Custard Style Live Yogurt
  • 2 dessertspoons of honey (optional)
  • For the Granola
  • 8oz/225g porridge oats
  • 4oz/110g flaked almonds
  • 1oz/25g hazelnuts
  • 2oz/50g sultanas
  • 2oz/50g demerara sugar
  • 4 dessertspoons of honey
  • 4oz/110g mixed fruit (apricots, prunes, dates etc)
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