Pink lemonade fools
Refreshing and tasty dessert.
PREP TIME 25 min | COOK TIME 5 min | SERVES 4
INGREDIENTS
- 250 g strawberries, hulled
- ⅓ cup lemonade
- 300 ml whipping cream
- ⅓ cup store-bought lemon curd
- ⅓ cup coconut flakes, toasted, plus extra to serve
- 1 ½ cups pink candy floss
METHOD
THINLY slice 5 strawberries into rounds and quarter the remaining strawberries.
PLACE quartered strawberries and lemonade into a small pot over high heat and bring to the boil. Reduce heat and simmer for 5 minutes, mashing the strawberries with a fork a few times during cooking, until the strawberries soften slightly and the liquid thickens. Set aside to cool for 10 minutes.
BEAT cream with an electric mixer to soft peaks. Gently fold the lemon curd and coconut in the cream.
DIVIDE the lemon curd cream in half. Add some of the cooked strawberries into half the mixture, do not stir.
DIVIDE and layer each glass with the lemon curd cream, the ripple strawberry cream, and fresh strawberries. Top with the candy floss and sprinkle over the coconut flakes.
FOOD TEAM TIP: Assemble in a one large ornate glass serving dish to create a showstopper dessert that is bound to impress.
Pink lemonade fools
Ingredients
- 250 g strawberries, hulled
- ⅓ cup lemonade
- 300 ml whipping cream
- ⅓ cup store-bought lemon curd
- ⅓ cup coconut flakes, toasted, plus extra to serve
- 1 ½ cups pink candy floss
Instructions
Thinly slice 5 strawberries into rounds and quarter the remaining strawberries.
Place quartered strawberries and lemonade into a small pot over high heat and bring to the boil. Reduce heat and simmer for 5 minutes, mashing the strawberries with a fork a few times during cooking, until the strawberries soften slightly and the liquid thickens. Set aside to cool for 10 minutes.
Beat cream with an electric mixer to soft peaks. Gently fold the lemon curd and coconut in the cream.
Divide the lemon curd cream in half. Add some of the cooked strawberries into half the mixture, do not stir.
Divide and layer each glass with the lemon curd cream, the ripple strawberry cream, and fresh strawberries. Top with the candy floss and sprinkle over the coconut flakes.
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ALSO SEE: Passionfruit curd tartlets
Feature image: Are Media
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.