Dried Fruit Fool With Cremets Recipes

Ingredients :

225 g

150 ml

5 cm

150 g

275 ml

1 tablespoon

12

Cremets

275 ml

3

prunes, soaked and drained

red wine

piece cinnamon

seedless raisins

strained tea

lemon juice

walnut halves

double cream

large egg whites

1. Begin the day before, by making the cremets.

2. Whip the cream until it is very stiff.

3. Whisk the egg whites and fold them in.

4. Turn the mixture into 6 draining moulds or improvise with wide necked yoghurt pots.

5. Tie muslin over the necks, invert on a dish and leave to drain overnight.

6. Turn out on to a dish to serve.

7. Put the prunes, wine and cinnamon in a covered casserole and cook in the oven at 325^oF (170^oC), Gas 3 for 1¹/2 hours.

8. Put the raisins in another covered dish with the tea and cook in the oven at 325^oF (170^oC), Gas 3 for 1 hour.

9. Discard the cinnamon and liquidize the prunes and wine.

10. Pour off the tea and liquidize the raisins with the lemon juice.

11. Mix together the two purée.

12. Pour into a serving dish and chill.

13. Decorate the top with walnut halves and serve with a portion of cremets.

You can make an up dated and down calorie cremets with plain low fat yoghurt. Whip the yoghurt, fold in the whisked egg whites and drain. The result will inevitably be much 'thinner'. But then so will you!

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