Damson ripple fool with hazelnut shortbread

Name: Damson ripple fool with hazelnut shortbread
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: 450 g (1lb) damsons; 3 tbsp. golden caster sugar; 1 tbsp. sloe gin (optional); 1 vanilla pod; 300 mL (1/2 pint) semi-skimmed milk; 3 medium egg yolks; 1 tbsp. cornflour; 142 mL pot double cream, lightly whipped; 100 g (3 1/2oz) butter, softened, plus extra to grease; 50 g (2oz) icing sugar, sifted; 1 medium egg yolks; 175 g (6oz) plain flour, sifted; 25 g (1oz) hazelnuts, finely ground

These beautifully rippled fools make a perfect dinner party dessert

By The GH Kitchen TeamPublished: 02 October 2008

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Food, Serveware, Cuisine, Ingredient, Dishware, Dessert, Sweetness, Dish, Finger food, Baked goods,

Preparation Notes: Plus infusing and chilling

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Yields:

Prep Time:

30 mins

Cook Time:

15 mins

Total Time:

45 mins

Ingredients

450 g (1lb) damsons
3 Tbsp. golden caster sugar
1 Tbsp. sloe gin (optional)
1 vanilla pod
300 ml (1/2 pint) semi-skimmed milk
3 medium egg yolks
1 Tbsp. cornflour
142 ml pot double cream, lightly whipped

For the shortbreads

100 g (3 1/2oz) butter, softened, plus extra to grease
50 g (2oz) icing sugar, sifted
1 medium egg yolks
175 g (6oz) plain flour, sifted
25 g (1oz) hazelnuts, finely ground

Directions

1. Step 1
  First, make the shortbread: preheat oven to 180ºC (160ºC) mark 4. Cream butter and icing sugar until soft and fluffy. Beat in egg yolk. Stir in flour and nuts with a fork and bring together to form a dough. Shape into a rough disc; wrap in clingfilm; chill for 10-15min.
2. Step 2
  Roll out the dough to a 3mm (1/8in) thickness on greaseproof paper. Stamp out 20-25 rounds with a 5cm (2in) cutter. Put on a greased baking sheet. Chill for 30min. Bake for 12-15min until light golden. Cool on a wire rack.
3. Step 3
  Put the damsons into a pan with 2tbsp sugar and 2tbsp water. Cook gently for 10min until the fruit softens. Push the pulp and juice through a sieve. Discard the skins and stones. Add sloe gin if using. Set aside.
4. Step 4
  Using a knife, slit open vanilla pod and scrape seeds into a pan. Pour in milk and add pod. Bring to just below the boil. Leave to infuse for 20min.
5. Step 5
  In a bowl, mix together the egg yolks, remaining sugar and cornflour to form a paste. Remove vanilla pod from milk and gradually add milk to the paste, stirring to blend. Rinse pan. Return mixture to pan and put over a low to medium heat. Cook for 2-3min, stirring, until the custard thickens. Strain into a bowl, cover with clingfilm, then set aside until cold.
6. Step 6
  Reserve 6tbsp damson purée. Fold remaining purée and cream into custard. Divide among six 250ml (9fl oz) cups or wine glasses. Garnish with a swirl of purée. Serve with shortbreads.

Per Serving:

Calories: 535
Total carbs: 48 g
Sugars: 31 g
Total fat: 35 g
Saturated fat: 18 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time