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
based on 2 ratings

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 Apr 28, 2025

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 Whisk
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl 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. Attach the Creaming Beater
  2. Add blueberries, water and caster sugar to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Cook with splashguard fitted until softened - 4 min, 98°C, Speed 5
  5. Transfer mixture to small bowl and let cool
  6. Clean Cooking Chef bowl
  7. Attach the Whisk
  8. Add whipping cream to the Cooking Chef XL Bowl
  9. Transfer content of small bowl to Cooking Chef XL Bowl
  10. Mix with splashguard fitted until thickened - 4 min, Speed 4
  11. Transfer mixture to piping bag
  12. Refrigerate in fridge until needed
  13. Add cornstarch and water to a clean small bowl
  14. Mix until combined
  15. Clean Cooking Chef bowl
  16. Attach the K-Beater
  17. Add lemon juice, lemon, caster sugar, egg yolk and unsalted butter to the Cooking Chef XL Bowl
  18. Transfer cornflour mixture to Cooking Chef XL Bowl
  19. Cook with splashguard fitted - 5 min, 60°C, Stir 1
  20. Cook with splashguard fitted - 10 min, 85°C, Stir 1
  21. Cook with splashguard fitted until thickened - 10 min, 95°C, Stir 1
  22. Transfer mixture to jar and let cool
  23. Add greek yogurt and maple syrup to a clean bowl
  24. Mix until combined
  25. Spoon some of the yoghurt into glasses until just under half full
  26. Spoon content of jar into tumbler glass
  27. Spoon the rest of yogurt into tumbler glass
  28. Retrieve the piping bag from the fridge
  29. Pipe cream onto yogurt
  30. Top with blueberries
  31. Serve
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