Make ahead dessert: berry fool teacups

Make-ahead desserts are a must in my book – you really don’t want to be fannying around in the kitchen when everyone else is in the middle of eating their main course – you might miss some gossip!

Frankly, if you’re having loads of your friends round for dinner or a special lunch you want to be able to enjoy their company and not be stressed about creating the perfect feast.

So with that in mind, when some old family friends came over for dinner recently I served up these little beauties:

Summer fruit fools in teacups

I love serving up desserts in my granny's spode teacups

Berry fool teacups with shortbread biscuits on the side. I used frozen summer berries and shop bought shortbread, so really it was a breeze to sling together a few hours in advance.

Serving them up in my granny’s spode teacups transformed them from simple pudding to elegant dessert.

They’re not too rich and huge on flavour, so they went down very well with everyone. The recipe made masses so I put the excess into a large glass bowl to have on hand in the fridge just in case people wanted seconds. Needless to say it was all scoffed!

Berry fool teacups – adapted from a Lucy Cufflin recipe

500g frozen summer berries
100g caster sugar
400ml creme fraiche
300ml double cream
50g icing sugar

1. Put the frozen berries in a pan with the caster sugar and gently heat until they are soft. Put them through a sieve over a bowl to squeeze as much juice and pulp out of them as you can. Leave to cool.

2. Whip together the creme fraiche, double cream and icing sugar together until light and fluffy. Fold the berry liquid into the cream with a large metal spoon until well blended.

3. Pour into teacups or wine glasses and pop in the fridge until you’re ready for dessert. Garnish with a few berries on top and serve with a shortbread finger or two.


About Katie Bryson

Katie Bryson is a freelance food writer and blogger. She left a career in online news at the BBC to immerse herself in the culinary world, taking in courses at Leiths School of Food and Wine and an internship at Waitrose along the way. Her family food blog is bursting with recipes and tips for feeding hungry families that’ll help inspire all those frazzled parents out there wondering what on earth to cook for tea!
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4 Responses to Make ahead dessert: berry fool teacups

  1. Rosemary Hamilton says:

    How good they look, Gran would be amazed (and very thrilled ) to see her teacups being put to such use. She would also be very glad to see they are still in use and that we didn’t send them to a jumble sale!! I bet they all had seconds of that delectable sounding pud!

    • Katie Bryson says:

      omg I could NEVER have sent Granny’s spode to a jumble sale!!!! I adore using it whenever possible – especially for delicious puddings like this and big huge restorative cups of tea 🙂

  2. These look lovely. I love a fool and really should make it more often. Love the teacups, they certainly add an elegant touch 🙂

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