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Blackberry & apple ripple fool

Blackberry & apple ripple fool

By Noah Nasr
15’ Prep time
15’ Cook time
30’ Total time
364 Calories
4 Serving

Summary

Ed smith's chilled take on a classic flavour combination for when september is still too warm for crumble. serve with gingernut biscuits crushed over the top or buttery shortbread alongside.
Noah Nasr 0 Followers

Step by Step

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Step 1

In a small saucepan, combine the blackberries, 1 tbsp sugar and 2 tbsp water. Simmer for about 4 minutes until glossy and syrupy, then transfer to a small container. Wipe out the saucepan with kitchen paper. Combine the apple chunks with 2 tsp sugar, the lemon juice, cinnamon and 3 tbsp water. Simmer, covered, for 10 minutes or until very soft (add a little water if necessary), then crush into a textured but loose compote. It should be sharp, but add a little more sugar to taste if you like. Leave both fruits to cool completely (or cover and chill a few hours ahead).
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Step 2

Just before serving, whisk the cream until voluminous and just holding its shape. Fold in the yogurt, then swirl through the apple mixture with a spoon or spatula, stirring once or twice. Repeat, rippling through ½ of the blackberries and their syrup. Portion into small glasses or bowls, topping each with the remaining blackberry compote. Serve with crumbled gingernuts scattered over or shortbread alongside.

Ingredient

  • Lemon
    Lemon
    0.5
  • Double cream
    Double cream
    150 mls
  • Ground cinnamon
    Ground cinnamon
    1 tsp
  • Greek-style natural yogurt
    Greek-style natural yogurt
    100 grams
  • Caster sugar
    Caster sugar
    1 tbsp
  • Apples
    Apples
    2
  • Blackberries
    Blackberries
    100 grams
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