Apricot, Orange Blossom & White Chocolate Fool
 
 
Recipe type: Dessert
Serves: 5-6 servings
Ingredients
  • 500g (17.6 oz) (1.1 lb) ripe fresh apricots, halved and stoned (or use equivalent in drained canned apricots)
  • 1 lemon, finely grated zest and juice
  • 140g (4.9 oz) golden caster sugar
  • 1/2 teaspoon orange blossom water (or 3 tablespoons Cointreau or Triple Sec)
  • 50g (1.7 oz) quality white chocolate
  • 200g (7 oz) mascarpone cheese
  • 300ml (10.1 fl oz) double cream, divided
  • 5-6 amaretti biscuits (1 per serving), plus extra to serve
Instructions
  1. Put the apricot halves in a saucepan with the lemon zest and juice and the sugar (if using canned apricots, drain the liquid first). Gently stir the ingredients to combine, then simmer, uncovered, over a medium heat until the apricots are soft. This should take about 10-15 minutes. Take off the heat and let it cool. (At this stage, if you find there is a lot of excess liquid still, you can further drain the mixture in a fine sieve).
  2. Tip the cooled apricot mixture into a blender or food processor and blend to a purée. Pour the mixture into a bowl, stir in the orange blossom water - as orange blossom water is very potent, start with a quarter teaspoon and taste before deciding whether to add the remaining quarter teaspoon - (or liqueur) and leave to cool completely. You should end up with approximately one cup of puree.
  3. In a double boiler, melt the white chocolate and 30g (2 tablespoons) of the cream together at the same time. stirring over a low heat. Take it off the element when there are still a few small lumps and continue to stir until it's smooth. Let it cool to room temperature (the added cream allows it to cool without setting hard).
  4. Take the mascarpone out of the fridge to bring to room temperature, then soften in its tub by whisking it vigorously with a fork.
  5. Whip the remaining 270g (9.5 oz) cream in a bowl – you want it just softly whipped, not stiff.
  6. When the chocolate/cream mixture has cooled to room temperature, fold it into the mascarpone with a large metal spoon, then fold in the remaining whipped cream (it can be helpful to add a large spoonful of the cream in first to lighten up the mixture, then fold in the rest). Now, add in the puree (you might like to reserve about a third cup of puree to drizzle over the top, as I did) and lightly swirl in the apricot puree.
  7. Spoon the mixture into 5-6 serving glasses, crumble one amaretti biscuit over top* and serve. If not serving immediately, store in the fridge (it will keep for up to a day). Serve extra amaretti biscuits alongside, if desired.
Notes
*In New Zealand, we only have the crisp amaretti biscuits. I like to store the puddings in the fridge with the amaretti biscuits already crumbled over top - this softens the biscuits over the course of the day.
Recipe by The Kiwi Cook at https://thekiwicook.com/2016/05/13/apricot-orange-blossom-white-chocolate-fool/