Wild blackberry and elderflower fool

• Produce

  • 500 g Blackberries
  • 4 strips Lemon rind

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 35 g Cornflour
  • 50 g Sugar

• Dairy

  • 200 ml Cream, lightly whipped

• Other

  • 4 Elderflower heads
  • 1 Litre (4 cups milk

Found on nonnascooking.com

Description

Directions

• Place the blackberries and 50 g sugar in a medium pan over low heat. Cover with a lid and cook for no longer than 15 minutes, stirring often, until they soften completely. When done, cool slightly then puree. Push through a sieve and discard the solids.
• While the blackberries get going, you can start the custard. Mix the cornflour with a tiny bit of milk in a small bowl to soften. In a large saucepan, heat the milk with the lemon rind and elderflowers over a high heat until just about to boil. Turn off and allow to seep for 10 minutes. In the meantime, whisk the eggs and 150 g extra sugar in a large bowl and whisk the cornflour mixture into the eggs.
• Reheat the milk mix, then whisk into the eggs. Strain this mix back into a clean saucepan. Place on a medium-high heat, and whisk the whole time while the mixture comes back to the boil. It will thicken as it does.
• Once it’s boiled, pour into a storage container (one that won’t crack or melt with the custard’s heat!), cover with a layer of plastic wrap right on top of the custard to prevent a skin forming, and allow to cool before refrigerating overnight.
• To assemble the fool, rub custard through a sieve, then fold through the blackberry paste and the lightly whipped cream. The fool gets a lovely texture if it can be made ahead and left to sit in the bowls or a serving dish for a few hours in the fridge.
• Note• If elders aren’t in flower, or you can’t get the flowers, simply use elderflower cordial or concentrate in its place. Allow about 1 tbsp or so, to taste.