Strawberry Fool with Pistachio Praline

Cook time 5 mins Serves 8

750g strawberries, hulled and coarsely chopped

¾ cup sugar

1½ Tbsp lemon juice

2 tsp orange blossom water (optional but very good)

3 cups cream, chilled

Pistachio praline (below) or crumbed sweet biscuits, to serve

PISTACHIO PRALINE

1 cup shelled pistachios

1 cup sugar

¼ cup water, plus extra for brushing

Heat berries in a medium pot with sugar, lemon juice and orange blossom water, if using, stirring to dissolve sugar. Once mixture simmers (about 5 minutes), remove from heat, whizz to a puree in a food processor or with a hand wand mixer, cover and chill for at least 30 minutes. It can be prepared ahead to this stage and chilled for up to a week until needed, or frozen.

While puree is chilling, make pistachio praline. Line an oven tray with baking paper and arrange the pistachios in a single layer in the centre. Place sugar and water in a small pot over a medium-high heat, gently swirling from time to time, until sugar has dissolved. Increase heat and boil over a high heat without stirring until mixture turns a golden caramel colour (about 6 minutes). Run a wet pastry brush around the inside of the pot from time to time to stop the mixture from crystallising. Pour the hot toffee over the nuts, ensuring all nuts are coated. Leave to set fully (15-20 minutes). To serve, break

ANNABEL SAYS:

Usually a fool is made with equal parts of fruit and whipped cream. For a lighter, tangier option, substitute the cream for a half-and-half mix of whipped cream and Greek-style yoghurt. Orange blossom into shards or whizz to a coarse crumb in a food processor.

To serve, whip cream to soft peaks, then fold in half the chilled berry puree. Divide a third of this mixture between 8 small jars or glasses, then divide half the remaining puree over the top. Divide another third of the cream mixture between the jars or glasses, then the last of the puree followed by the last of the cream mixture. Sprinkle with a little of the praline or crumbed sweet biscuits, if using, and serve immediately. water from a specialty food shop adds the X-factor to this recipe, bringing out the flavour of the berries and adding an elusive floral quality. If you don’t have any, add a little finely grated orange zest to the cream.