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desserts-baking

Lemon Fool with Strawberry Salsa

Lemon curd and fresh fruit heavenly layered together.

30
Lemon Fool with Strawberry Salsa | DonalSkehan.com, Lemon curd and fresh fruit heavenly layered together.

desserts-baking

Lemon Fool with Strawberry Salsa

Lemon curd and fresh fruit heavenly layered together.

Wednesday, July 10, 2019
US / METRIC

Lemon curd:

6 yolks

120ml cup lemon juice

Zest of 1 lemon

225g sugar

115g stick unsalted butter

Pinch salt

Fresh strawberry salsa:

200g diced strawberries

125g raspberries

54g brown sugar

Jalapeño pepper, finely chopped (as much or as little as you like)

1 tbsp lemon juice

1 tbsp tequila (optional)

Zest of half lemon

To assemble:

20g marcona almonds, chopped

350ml heavy whipping cream, whipped to soft peak

Zest of half lemon

Lemon curd:

6 yolks

½ cup lemon juice

Zest of 1 lemon

1 cup sugar

1 stick unsalted butter

Pinch salt

Fresh strawberry salsa:

1 ½ cups (200g) diced strawberries

1 cup (123g) raspberries

½ cup (54g) brown sugar

Jalapeño pepper, finely chopped (as much or as little as you like)

1 tbsp lemon juice

1 tbsp tequila (optional)

Zest of half lemon

To assemble:

¼ cup Marcona almonds, chopped

1 ½ cups heavy whipping cream, whipped to soft peak

Zest of half lemon

Metal bowl & pot for double boiler

Small glasses for serving

30mins

Traditional English Fools, which date WAY back to the 15th century, involved blending mashed fruit with a custard. As people got busier and perhaps lazier, the custard was replaced with whipping cream. We split the difference and made a bright lemon curd, using fresh lemons picked from Donal’s back yard, as one does in CA, then mixed that with perfectly whipped cream and layered it with a fruit salsa. It’s an Irish/American take on the Brit’s tradition and we think a mighty success.

Recipe courtesy of Zoe Francois from Zoe Bakes! Check out her website HERE!

For the Lemon Curd: Whisk together all the lemon curd ingredients except the butter in a large metal bowl. Place the bowl over a pot of gently simmering water set up as a double boiler. Stir constantly with a rubber spatula until the lemon curd begins to thicken, about 10 minutes. Add the butter and continue to stir until it is completely melted and the curd is quite thick; it will be the consistency of smooth pudding. If there are any lumps, strain the curd into a container; then cover with plastic wrap and place in the freezer until cool. Then refrigerate.
For the strawberry salsa: Combine all the strawberry salsa ingredients in a bowl and allow to sit for at least an hour, until the sugar has dissolved (Can be made a day ahead).
To assemble: Fold the chilled lemon curd, whipped cream (reserve about ½ cup for topping the fools) and zest together. Spoon a few tablespoons into each glass. Top with a couple tablespoons of the salsa. Repeat until the glasses are full. Top with a dollop of whipped cream and chopped almonds. Can be assembled an hour before serving.
30mins

Ingredients
US / METRIC

Lemon curd:

6 yolks

120ml cup lemon juice

Zest of 1 lemon

225g sugar

115g stick unsalted butter

Pinch salt

Fresh strawberry salsa:

200g diced strawberries

125g raspberries

54g brown sugar

Jalapeño pepper, finely chopped (as much or as little as you like)

1 tbsp lemon juice

1 tbsp tequila (optional)

Zest of half lemon

To assemble:

20g marcona almonds, chopped

350ml heavy whipping cream, whipped to soft peak

Zest of half lemon

Lemon curd:

6 yolks

½ cup lemon juice

Zest of 1 lemon

1 cup sugar

1 stick unsalted butter

Pinch salt

Fresh strawberry salsa:

1 ½ cups (200g) diced strawberries

1 cup (123g) raspberries

½ cup (54g) brown sugar

Jalapeño pepper, finely chopped (as much or as little as you like)

1 tbsp lemon juice

1 tbsp tequila (optional)

Zest of half lemon

To assemble:

¼ cup Marcona almonds, chopped

1 ½ cups heavy whipping cream, whipped to soft peak

Zest of half lemon

You'll Need

Metal bowl & pot for double boiler

Small glasses for serving

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