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I just successfully tested another fruit fool!

The recipe for mango fool comes from a bright new food magazine Dinner Tonight, which I bought a couple of days ago. The issue is full of recipes for quick suppers, weekend meals, side dishes and lunches, divine and instant desserts. There is hardly any articles so if you are looking for some travel inspired food reviews, kitchen equipment assessments, seasonal fruit and vegetable overviews or celebrity chefs recipes, refer to Delicious Magazine or Good Food. I found the recipes from Dinner Tonight quite impressive, yummy looking, quick and easy to follow, yet still creative and exciting. I am sure  it will be a useful source of reference when you plan a dinner party menu, weekend food or a super express meal for the weekdays.

Re the mango fool recipe, I found it quite unique. I liked the freshness of mango, the delicate lime flavour and the foamy, creamy, almost cloudy texture. You ought to try this yummy dreamy heaven!

Mango Fool

Serves 2-4

by Asia(Jo)

You will need:

2 ripe large mangos, peeled and stoned

150 ml double cream

1 x 250 g pot plain yogurt

zest and juice of 1/2 lime

2 cardamom pods, split and seeds crushed (I didn’t  this ingredient – I mark it as optional)

2-3 tablespoons clear honey

Preparation:

Puree the mango flesh in a food processor until smooth.

Whisk the cream to soft peaks, then stir in the yogurt and whisk a little more until thickened. Fold in most of the lime zest and juice, the cardamom and honey.

Spoon alternate layers of the creamy mixture and the mango puree into the glasses and decorate with the remaining zest. Serve chilled.

by Asia(Jo)




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You will love this blackberry fool that tastes fantastically creamy and delicious. It’s a lovely light and healthy dessert, thanks to blackberries, which are low in fat and high in fibre, vitamin A and calcium.

Enjoy the unusual taste of blackberries and give yourself a fibre boost!

(Please note you will need 2 hours for chilling this dessert)

Blackberry Fool

Serves 4

You will need:

450 g fresh or froze blackberries

25 g custard powder

40 g caster sugar

285 ml skimmed milk

115 g thick Greek yoghurt

1 teaspoon icing sugar

Preparation:

Put the custard powder into a bowl. Add 15 g of the caster sugar and blend to a smooth paste with about 4 tablespoons of the milk (use a hand wire whisk). Pour the rest of the milk into a small saucepan and bring to boil, and then stir the boiling milk into the custard powder. Return this mixture to a pan and bring back to the boil, stirring constantly until the custard has thickened and no trace of custard powder remains.

Pour the mixture into a bowl and allow to cool a little. Cover and place in a fridge for at least 1 hour to allow the fool to set.

Reserving 4 blackberries for garnish, put the rest into a pan with the remaining sugar and cook over a low heat for 7 minutes, until the fruit softens. Press the fruit through a sieve to make a puree. Whisk the chilled custard until very smooth, then whisk in the Greek youghurt and fold in the puree. Spoon into desert bowls and chill for 1 hour. Decorate with 2 fresh blackberries and dust with some icing sugar. Enjoy!

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