Roasted Blueberry Fool with Goat Curd Cream
Recipe by: Fiona Hammond
A delightful and easy dessert to prepare. Roasting the blueberries releases the juices to create a syrup with the honey.
- Summer, Autumn
- 500g blueberries
- ¼ cup (60ml) honey
- Finely grated zest of a lemon
- 250ml thickened cream
- ½ teaspoon vanilla extract
- 1 tablespoon icing sugar, sifted
- 200g goat curd
Pre-heat the oven to 180°C (160°C fan-forced). Have ready four 200ml to 250ml glasses.
1 . Spread the blueberries in a single layer over a ceramic shallow baking dish or a baking tray lined with foil. Drizzle over the honey and scatter over the zest. Bake for 5 minutes, give the dish a shake and continue to bake for another 5 minutes or until berries have softened and starting to release juices. Working quickly, transfer the berries and cooking juice to a bowl, scraping and collecting as much juice as possible. Set aside to cool to room temperature.
2. Meanwhile, whip the cream with vanilla and icing sugar just until soft peaks form. Gently fold through the curd to combine. Cover and leave in the fridge while blueberries are cooling.
3. Using a third of the berries, divide and place a spoonful of berries with some juice into the base of each glass. Using half of the cream mixture, divide and spoon a layer over the berries in each glass. Repeat layering with berries with another third of the berries, then top with a layer of cream mixture. If not serving straightaway, cover glasses and keep in the fridge for up to four hours before serving.
4. When ready to serve, spoon the remaining berries on top.
5. Serving suggestion: Accompany with a biscotti or shortbread