Pic of Redcurrant and praline fool

Redcurrant and praline fool

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Redcurrant and praline fool

Pudding & Cake Serves 4 25 min
Serve this luxuriant, creamy fool in individual small glasses or one bowl. You could add some broken up meringue to the mixture to make a redcurrant Eton mess. If you want to make more praline or have some left over, it will keep for quite a while stored between sheets of greaseproof paper in an airtight container.


for the praline

  • 100g caster sugar
  • 50g pecans, pistachios or hazelnuts, roughly chopped

for the fool

  • 200g redcurrants, green stalks removed
  • 4 tbsp caster sugar
  • 450ml double cream


Prep time: 20 min
Cooking time: 5 min


  • Step 1

    Line a baking tray with greaseproof paper.

To make the praline

  • Step 1

    place the sugar in a small non-stick pan and gently heat without stirring until the mixture turns a deep caramel colour (don't let it go too dark brown, or it will taste bitter).
  • Step 2

    Add the nuts, stir in very quickly, remove from the heat and immediately pour onto the greaseproof paper. Spread out as thinly as you can with a spatula. Leave to cool. Chop into pieces or shards, or alternatively blitz to a rough crumb in a food processor. Leave to one side.

To make the fool

  • Step 1

    place the redcurrants in a small saucepan with the caster sugar and a tablespoon of water. Heat gently until the sugar has melted and the redcurrants are starting to break down. Remove from the heat, then leave to cool.
  • Step 2

    In a large bowl, whisk the cream until it forms soft peaks. Fold in the redcurrant mixture, reserving a spoonful of the redcurrants for garnishing. Place in the fridge for about 10 minutes to firm up a little, then serve sprinkled with the reserved redcurrants and praline.

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