Rosewater cranberry fool

Simply buy some delicious sweet treats, think about flavours and textures that go together, chop them, fold them through flavoured whipped cream

Credit: Danielle Abou Karam

• serves

  8

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 600 ml thickened cream
• 2 tbsp rosewater
• 2 tbsp icing sugar mixture
• 60 g (½ cup) dried cranberries
• 60 g (½ cup) unsalted pistachio kernels
• 80 g soft nougat, chopped
• 80 g mini rose flavoured Turkish delight
• 1 pomegranate, halved

Instructions

1. Using an electric stand mixer, beat the cream, rosewater and icing sugar until soft peaks form.
2. Fold in the cranberries, nuts, nougat and Turkish delight, then refrigerate until ready to serve.
3. Serve in small bowls or wide glasses, topped with some pomegranate seeds and a little pomegranate juice.

 

Photography by Danielle Abou Karam.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.