Blueberry, Lemon Curd and Yoghurt Fool

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    735

This recipe is a great quick dessert that uses up left-over lemons and blueberries and cream. We have whipped our cream to almost stiff peaks, but you can whip until your desired consistency. This recipe makes more curd than you will need. You can use it to fill tarts and cakes or just spread on toast.

recipe updated May 16, 2022

Ingredients

  • Lemon icon
    Lemon
    2
  • Blueberries icon
    Blueberries
    50 g
  • Water icon
    Water
    75 g
  • Caster sugar icon
    Caster sugar
    1 tablespoon
  • Whipping cream icon
    Whipping cream
    300 g
  • Cornstarch icon
    Cornstarch
    25 g
  • Lemon juice icon
    Lemon juice
    250 ml
  • Caster sugar icon
    Caster sugar
    150 g
  • Egg yolk icon
    Egg yolk
    3
  • Unsalted butter icon
    Unsalted butter
    25 g
  • Greek yogurt icon
    Greek yogurt
    500 g
  • Maple syrup icon
    Maple syrup
    2 tablespoons
  • Blueberries icon
    Blueberries
    as needed

Tools

  • kCook icon Spatula
  • kCook icon Whisk
  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Small bowl
  • kCook icon Piping bag
  • kCook icon Small bowl
  • kCook icon Jar
  • kCook icon Bowl - large
  • kCook icon Tumbler glass

Step preview

  1. Fit max blade to kCook bowl
  2. Add blueberries, water and caster sugar to the kCook bowl
  3. Fit kCook bowl to kCook Multi
  4. Attach lid to kCook bowl
  5. Cook with filler cap removed - 4 min, 98°C, speed 5
  6. Transfer mixture to small bowl and let cool
  7. Clean kCook bowl
  8. Fit whisk tool to kCook bowl
  9. Add whipping cream to the kCook bowl
  10. Fit kCook bowl to kCook Multi
  11. Transfer content of small bowl to kCook bowl
  12. Attach lid to kCook bowl
  13. Mix with filler cap removed - 2 min, speed 9
  14. Transfer mixture to piping bag
  15. Refrigerate in fridge until needed
  16. Add cornstarch and water to a clean small bowl
  17. Stir until combined
  18. Clean kCook bowl
  19. Fit whisk tool to kCook bowl
  20. Add lemon juice, lemon, caster sugar, egg yolk and unsalted butter to the kCook bowl
  21. Fit kCook bowl to kCook Multi
  22. Transfer cornflour mixture to kCook bowl
  23. Attach lid to kCook bowl
  24. Cook with filler cap removed - 8 min, 80°C, speed 6
  25. Transfer mixture to jar
  26. Set aside and let cool
  27. Add greek yogurt and maple syrup to a clean bowl
  28. Stir until combined
  29. Spoon some of the yogurt into tumbler glass
  30. Spoon some of the content of jar into tumbler glass
  31. Top with the remaining yoghurt
  32. Retrieve the piping bag from the fridge
  33. Pipe cream onto yogurt
  34. Top with blueberries
  35. Serve
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