Usually a fool is made with equal parts of fruit and whipped cream. For a lighter, tangier option, change the cream in this recipe for a half-and-half mix of whipped cream and Greek yoghurt.
Prep time 20 mins + chilling
Cook time 5 mins
- 8 kiwifruit (800g), peeled
- 1/4 cup sugar, or more to taste
- 3 cups cream, chilled
- Crumbed sweet biscuits (optional), to garnish
Combine kiwifruit and sugar in a food processor and whizz to a puree. Taste and add more sugar if desired. Chill until needed.
To serve, whip cream to soft peaks, then fold in half the chilled kiwifruit puree. Spoon a third of this mixture into a serving bowl, then divide half the remaining kiwifruit purée over the top. Spoon another third of the cream mixture on top, then the last of the purée followed by the last of the cream mixture. Sprinkle with crumbed sweet biscuits (if using) and serve immediately.
For more great Annabel Langbein recipes, see annabel-langbein.com
Recipe: Annabel Langbein