This delightful blackcurrant fool is a healthy fruit dessert which makes the most of summer fruits. Tart, vibrant tasting poached blackcurrants are swirled with thick vanilla custard and Greek yogurt.
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What you'll love about the recipe
- Make the most of the season with fresh blackcurrants, or use frozen blackcurrants all year around
- Blackcurrant fool is a creamy-tasting indulgent dessert that's low in saturated fat. It's made without cream and is relatively low in added sugar and high in protein
- Healthy blackcurrants are packed with antioxidants
- These light, healthy, pretty blackcurrant desserts are perfect for dinner parties. The swirled purple colour looks gorgeous and blackcurrant fool can be prepped up to a day in advance
- An ideal summer dessert - you won't need to switch the oven on!
If you've got leftover blackcurrants, you might also like this blackcurrant sauce (perfect for ice cream, pancakes and cheesecake) or healthy blackcurrant curd. You could also make a blackcurrant smoothie.
Ingredients
Blackcurrants. You can use fresh or frozen fruit to make this blackcurrant fool. There's no need to defrost frozen fruit. If you're using fresh currants, it's up to you whether you remove the little tails on the fruit - I tend to leave them on for this recipe as it's quite time consuming to remove them!
Honey. You'll need to sweeten the blackcurrants as they have a naturally tart flavour. The honey will also thicken the bIackcurrants into a sauce. I like to use honey, but you can use maple syrup or sugar.
Milk to make the custard base. I used skimmed milk, but you can also use full fat if you prefer.
Egg. I used 1 medium-sized whole egg. If want to use up leftover egg yolks, replace one whole egg with 2 yolks.
Cornflour (cornstarch) will thicken and stabilise the custard. This blackcurrant fool recipe is gluten free as there's no gluten in cornflour.
Sugar. The custard will need a small amount of sweetener, you can use sugar or honey or maple syrup if you prefer.
Vanilla extract - essential for a good custard!
Yogurt. You'll need a thick natural yogurt for this blackcurrant fool recipe. Greek yogurt is best - it can either be fat-free or full-fat.
How to make blackcurrant fool
Put the blackcurrants in a small pan with the honey and 50ml of water. If you are using frozen blackcurrants just add 25ml water.
Place on a low heat and simmer for 5 minutes until thickened. Chill in the fridge.
In another pan, add the cold milk, cornflour, vanilla, sugar and egg and whisk well until thoroughly mixed.
Place over a low heat and bring up to the boil stirring constantly. Simmer for a minute whisking until the custard is thick and smooth.
Remove from the heat and place in the fridge to cool.
Once cool, remove the custard from the fridge and whisk again. If necessary you may need to add a splash more milk to get a smooth sauce.
Add a quarter of the blackcurrant, custard and yogurt to each of the 4 serving glasses. Gently swirl the mixture together
Recipe tips
- If you're in a hurry, you could buy ready-made custard to make blackcurrant fool. Bear in mind that the recipe will be higher in sugar and fat
- You can also make the fool in one large serving dish if you prefer
- For a dairy-free blackcurrant fool, use a plant-based milk and yogurt
Serving and storage
Serve this blackcurrant fool chilled. Add a sprig of mint and a few fresh blackcurrants for decoration if desired.
You can store these desserts in the fridge for up to 24 hours, I find that they start to separate slightly if kept for longer.
Other light and healthy dessert recipes
You might also like these other light and healthy desserts. They've got a creamy texture which tastes indulgent but they are low sugar, and low in fat and calories.
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Recipe
Blackcurrant Fool
Equipment
- 4 individual serving dishes
- 2 saucepans
- whisk
Ingredients
- 300 g blackcurrants fresh or frozen
- 3 tablespoon honey
- 250 ml milk
- 1 egg
- 1 tablespoon cornflour
- 1 tablespoon sugar
- ½ teaspoon vanilla extract
- 200 ml thick natural yogurt
Instructions
- Add the blackcurrants and honey to a pan with 50ml water. If using frozen blackcurrants, add just 25ml water as more liquid will run out from the fruit.
- Place the pan on a low heat and bring the blackcurrants up to the boil. Simmer for 5 minutes until the fruit is soft and the mixture has thickened. Remove from the heat and chill in the fridge.
- Add the cold milk, cornflour, egg, sugar and vanilla to a pan and whisk until the egg is well mixed in. Place the pan on a low heat and bring up to the boil, stirring constantly. Simmer for a minute continuing to stir until you have a smooth custard sauce. Chill in the fridge.
- Once chilled, stir the custard until smooth and creamy. If necessary, add a splash more milk.
- Add a quarter of the blackcurrants, custard and yogurt to each of the serving dishes. Swirl the mixture together. Serve chilled.
Notes
- If you're in a hurry, buy ready-made custard to make this blackcurrant fool. (Note that the recipe will be higher in sugar and fat)
- You can use one large serving dish rather than individual dishes if you prefer
- For a dairy-free blackcurrant fool, use a plant-based milk and yogurt
Nutrition
Please note nutritional information is per serving and is provided for guidance only.
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