Name: Peach & passionfruit fool
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1
Ingredients: 2 peaches, halved, peeled, stone removed; 40.00 ml passionfruit pulp; 40.40 gm light thickened cream; 20.00 gm hot water; 6.00 gm gelatine powder; 1 egg white; 40.00 gm caster sugar; Icing sugar, to dust; 12 slices almond bread, to serve

Peach & passionfruit fool

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Prep Time:
20 minutes

Cook Time:
5 minutes

Total Time:
25 minutes

Indulge in a vibrant peach and passionfruit British classic dessert.

Ingredients:

2 peaches, halved, peeled, stone removed
40.00 ml passionfruit pulp
40.40 gm light thickened cream
20.00 gm hot water
6.00 gm gelatine powder
1 egg white
40.00 gm caster sugar
Icing sugar, to dust
12 slices almond bread, to serve

Instructions:

Puree the peach in a food processor until smooth, then transfer it to a large bowl. Mix in the passionfruit pulp and cream.
Pour the hot water into a small heatproof dish and sprinkle with gelatine. Set the dish in a saucepan and pour enough boiling water to reach halfway up the dish. Whisk with a fork until the gelatine dissolves, then gradually whisk into the peach mixture using a balloon whisk.
Whip the egg white in a clean, dry bowl using an electric beater until stiff peaks form. Slowly incorporate the sugar, beating until fully dissolved. Gently fold the fluffy egg white mixture into the peach mixture using a large metal spoon.
Divide the mixture evenly into six 200ml-capacity teacups or ramekins. Chill in the fridge for at least 6 hours until firm.
Sprinkle with powdered sugar and enjoy with the almond bread.

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