Cranberry fools

Cranberry fools

  • Rating: 3 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Serves 5

James Martin's Christmassy cranberry fools are quick to prepare and the recipe is easily increased to serve a crowd

Nutrition: per serving
low insalt0.09g



  • STEP 1

    Put the cranberries in a pan with 150g of the sugar. Gently heat until the sugar begins to melt, then cover and cook for 5-10 mins until the berries are soft. Mash with a potato masher and transfer to a large mixing bowl. Stir in 200ml of the cream and chill until cool.

  • STEP 2

    In a bowl, whip the remaining cream with the remaining 50g sugar until soft peaks form. Scrape onto the cranberry mixture and fold 1-2 times to very lightly marble. Spoon between 5 small bowls – the fool will marble more as you spoon into the dishes. Cover and chill for at least 2 hrs or up to 24 hrs.

  • STEP 3

    Froth the egg white with a fork. Put the extra 3 tbsp sugar on a small plate. Tip the extra cranberries for decoration into the egg white, then drop into the sugar. Shake the plate to roll and coat the berries. Repeat a few times, leaving the sugar to set for a couple of mins between each. Chill until ready to serve.

  • STEP 4

    To serve, top each fool with a few sugared cranberries and serve with Cinnamon shortbread (see 'Goes well with').

Goes well with

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    Rating: 3 out of 5.3 ratings
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