Cinnamon-Plum Fool
Inspired by techniques from Bon Appétit.
A fool built from sweet-tart plums: part of the fruit is puréed into a smooth sauce, the rest stays diced and cinnamon-scented, and both are layered through softly whipped cream. Straining the purée and keeping some fruit in pieces gives every spoonful a mix of silky cream, smooth sauce and juicy fruit.
Always check the labels of the products you use.
Method
- 1
Purée part of the plums. Purée about 370 g of the diced plums with 38 g of the sugar in a food processor until smooth, 1-2 min; bits of skin will remain. Strain the purée into a bowl, pressing on the solids to push the purée through, then discard what is left in the strainer.
- 2
Coat the rest of the plums. In a large bowl, toss the remaining diced plums with about 180 ml of the strained purée and the cinnamon until well coated. Set the rest of the purée aside for drizzling.
- 3
Whip the cream. In another bowl, beat the cream, the remaining 88 g sugar and the alcohol-free vanilla extract until stiff peaks form. Fold the whipped cream into the cinnamon-plum mixture.
- 4
Layer and serve. Spoon a little of the reserved purée into the bottom of six glasses. Top with some of the plum-and-cream mixture, drizzle lightly with more purée, then divide the rest of the plum-and-cream mixture among the glasses and finish with any remaining purée.
Storage
Best served the day it is made, as the cream slowly deflates and the fruit releases more juice on standing. Cover and refrigerate any leftovers and eat within a day. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low salt: 0.03 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 115 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
20.8 g per serving
41.6 % of the 50 g daily maximum · 83.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- chef's knife
- cutting board
- food processor
- fine-mesh strainer
- large bowl
- medium bowl
- electric mixer or whisk
- six serving glasses
- rubber spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 279 kcal |
| Protein | 2.1 g |
| Carbohydrate | 37.4 g |
| of which sugars | 35.3 g |
| of which free sugars | 20.8 g |
| Fat | 14.8 g |
| of which saturates | 9.2 g |
| Fibre | 1.9 g |
| Salt | 0.03 g |
Protein per 100 kcal
0.8 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
