
Paul Gayler
from
Good Food Live
For a simple yet exquisite dessert try Paul Gaylor's recipe for a pretty summer fruit and white chocolate fool
For a simple yet exquisite dessert try Paul Gaylor's recipe for a pretty summer fruit and white chocolate fool
Rhubarb and white chocolate fool with summer berries
Method
2. Place the cooled rhubarb and raspberries in a blender, add the orange juice and zest, then process to a smooth puree. Place the mixture in a bowl.
3. Beat the cheese into the cooled, but still liquid chocolate, then stir in the rhubarb and raspberry puree.
4. Transfer these to attractive individual glasses, then top each with a selection of summer fruits, chill until required.
5. Serve each fool lightly dusted with icing sugar and decorated with mint leaves and sweet biscuits.
Prep:
25 min
Cook: 10 min
Cook: 10 min
Ingredients
200g fresh rhubarb, peeled and chopped into short lengths75ml sweet dessert wine or Kirsch
2 tbsp caster sugar
150g Raspberries
juice and grated zest of 1 orange
200g full-fat soft cheese
150g good quality white chocolate, freshly melted in a bowl over a pan of simmering water
100g selection of summer berries (strawberries, raspberries, etc)
To garnish:
icing sugarfresh mint leaves
sweet biscuits (such as Boudoir fingers), to serve
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