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600g bramley apples
2 tbsp cassis, plus more for serving
200g blackberries, plus more for decorating
150ml double cream
125g No.1 Madagascan Vanilla Custard
40g icing sugar, plus extra to taste
1 Shortbread, to serve
Peel the apples, then slice them finely, discarding the cores. Put them into a saucepan with the cassis. Cook, covered, on a very low heat for 4-5 minutes until the apples have collapsed into a fluffy mass. You need
to stir them a couple of times as they cook. Leave to cool.
Stir the blackberries into the apples, squashing the berries with the back of a spoon, so that their juices run. Whip the cream until it holds its shape well and stir that into the fruit with the custard and sugar. Taste to see whether you are happy with the amount of cassis and the level of sweetness and adjust.
Spoon the fool into six small glasses and put in the fridge for a few hours. I don’t like it ‘set’ but I do like it chilled and it’s good for it to firm up a little. Add a few blackberries to the top of each glass and a little drizzle of cassis. Serve with shortbread on the side.
Typical values per serving when made using specific products in recipe
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