Jamie Oliver

Summer fruit fool with homemade shortbread

With apricots and berries

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Summer fruit fool with homemade shortbread

Serves 4
Cooks In45 minutes plus chilling time
DifficultySuper easy
Nutrition per serving
  • Calories
    839
    42%
  • Fat
    60.3g
    86%
  • Saturates
    37.6g
    188%
  • Protein
    5.3g
    12%
  • Carbs
    67.6g
    26%
  • Sugar
    33.3g
    37%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    839
    42%
  • Fat
    60.3g
    86%
  • Saturates
    37.6g
    188%
  • Protein
    5.3g
    12%
  • Carbs
    67.6g
    26%
  • Sugar
    33.3g
    37%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 60 g cornflour
  • For the fool
  • 2 apricots
  • 1 small handful British raspberries
  • 1 small handful British strawberries
  • 300 ml organic double cream
  • 3 tablespoons icing sugar
  • For the shortbread
  • 125 g organic unsalted butter , at room temperature, plus extra for greasing
  • 60 g organic or Fairtrade caster sugar
  • 3 boiled butter sweets
  • 125 g plain organic flour , siffted
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Method

Great for parties, you can easily put this indulgent little dessert recipe together in advance.

In a bowl, cream the butter and sugar together until pale, light and fluffy. Bash the sweets in a pestle and mortar until you have fine bits. Add the bits, flour and cornflour to the bowl. Mix very lightly, first with a wooden spoon, then with your hands, to make a smooth dough. Place on a floured surface and roll into a long sausage, then warp in clingfilm and chill in the fridge for half an hour.

Preheat the oven to 150ºC/300ºF/gas 2. Slice the chilled dough into 1cm discs. Lay them on a greased baking sheet with a little space between them, then bake for 25 minutes until lightly golden. Remove and leave to cool.

Halve and stone the apricots, then whiz them with the raspberries and strawberries in a food processor. Whip up the cream with the icing sugar until you have soft peaks.

Place a tablespoon of cream into each of 4 glasses, smooth over some fruit and repeat until the glass is full. Sprinkle over some crumbled shortbread and serve with a couple more shortbread biscuits on the side.

Tip: Use shop-bought organic shortbread for a super-speedy dessert

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