from one generation to the next
Until I made to move to Brisbane two years ago, my home had always been in Melbourne. My roots are English and on the face of it, my ancestors chose the Australian city that climatically and culturally would feel the most familiar to them. In reality it was more likely pure happenstance that led them there but it was that city’s multicultural diversity, seasonal variation and pride in achievement that formed my love of good food. There is a reason that my former home town has been named the world’s most liveable city for the seventh consecutive year.
Brisbane’s seasonal produce confounds what was once familiar to me. I miss the distinct change of season’s but Brisbane’s winter is like Melbourne springtime at it’s absolute best. The glorious sunny winter days with low humidity and daytime temperatures in the 20Cs are perfect for an outdoor life and growing berries; strawberries, raspberries and blueberries.
The tenuous link between the English summer and Brisbane in winter is a simple dessert recently posted by Steve “The Circus Gardener,”an English blogger I follow who is deeply concerned by food politics and eating well.
I’ve made Steve’s blueberry fool without deviation from the recipe although the lemon zest is my contribution. Three simple ingredients and just a few minutes of work delivers a dessert way beyond expectations. I modified the presentation a little second time round, to amp up the visual wow factor and impress some friends
I have tried several brands of coconut yoghurt. Some, although unsweetened, lack the distinct acidity of yoghurt. From what I have observed that type is produced from high fat coconut cream. I prefer the variety that is made from coconut milk thickened with a little tapioca starch before being inoculated with acidophilus. It tastes like yoghurt.
This is such a simple idea. Any fruit that can be cooked into a thick compote could be used to make a similar fool. I’ve been thinking about trying finely chopped dried peaches.
Blueberry Fool with Blueberry Compote – serves 4
1 tablespoons water
2 tablespoons maple syrup
350g vanilla coconut yoghurt
1 teaspoon finely grated lemon zest
extra blueberries for decoration
Rinse the blueberries under running water, then shake off any excess.
Put the blueberries in a small pan, add the water and maple syrup.
Gently heat the blueberries until the juices begin the flow.
Increase the heat to a gentle simmer and cook for 10-12 minutes or until thick and glossy.
Tip the compote onto a plate and chill.
Measure the yoghurt into medium bowl and grate the lemon zest over.
Set aside 4 tablespoons of blueberry compote.
Add the remaining compote to the yoghurt and gently fold it through.
Drop a teaspoon of compote into 4 attractive serving glasses, then add 2 tablespoons of fool.
Spoon 2 teaspoon of compote into each glass so it runs over the fool then divide the remaining fool between the glasses.
Top with the remaining compote, then arrange a few fresh blueberries on top.
Chill until you’re ready to serve.
Can be made the day before.