Alpine Strawberry Yummy

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Alpine Strawberry Yummy

This simple yet delicious traditional English dessert has a mixture of great tasting fruit and Jordans Cereal. Enjoy this beautiful summery treat made using strawberries.

Ingredients

  • 1 cup (250 ml) milk
  • 1 tsp vanilla extract
  • 1 large egg
  • 2 large egg yolks
  • ½ cup white sugar
  • 2 tbsp corn starch
  • 2 ½ cups fresh strawberries, hulled and diced
  • 1/3 cup white sugar
  • 1 ¼ cups (300 ml) whip cream
  • Crystallised rose petals (optional)
  • 1 ¼ cup Jordans Cereal

PREP TIME: 10 MIN

LEVEL: Easy

COOKING TIME: 25 MIN

SERVES: 6

Directions

  • For the custard, place the milk and vanilla extract into a medium saucepan and bring to a boil. Whilst coming to temperature, place the egg and yolks into a large bowl along with the white sugar and the corn starch, whisking together until smooth. Pour the hot milk onto the eggs, whisking constantly. Pour this custard back into the pan and over medium heat, stir constantly until the custard has thickened (it should have the texture of custard made with powder, thicker than a creme anglaise but still pourable). Pour back into the bowl and press a sheet of cling film onto the surface of the custard and refrigerate until cold.
  • For the strawberry compote, place the strawberries and sugar into a medium saucepan and cook over medium heat until the fruit has released lots of juice. Continue to cook until the juice has reduced to a syrup and the strawberries have just started to break down. Pour into a small bowl and refrigerate until chilled.
  • To assemble the fools, divide half of the compote between six glasses and top with the custard. Sprinkle the Jordans Cereal onto the custard and then set the glasses aside for the moment. In a large bowl whisk the cream until it holds soft peaks, add most of the remaining compote (reserving a little to decorate the desserts) and gently fold together, leaving it partially swirled in. Spoon the cream mixture into the glasses.
  • To finish the fool, spoon the remaining compote on top of the cream and sprinkle a little extra Jordans Cereal.
  • If you want to make the decoration of the dessert extra special, add one or two rose petals to each glass. To make these, paint rose petals with a thin layer of egg white and dip into sugar, making sure everything is covered. Set the petals onto a parchment lined baking tray and allow to dry out for at least two hours, but preferably overnight.
Cook's Tips: When folding in the compote, use a very light hand to ensure a pretty rippling effect. Be sure to stop whipping the cream as soon it holds soft peaks as, if you are refrigerating, it will keep the mixture silky smooth.