Refreshing Arla LactoFREE Peach Fruit Fool with Almond Shortbread

Name: Refreshing Arla LactoFREE Peach Fruit Fool with Almond Shortbread
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1
Ingredients: 125 g Arla® LactoFREE Slightly Salted Spreadable; 80 g caster sugar; 150 g gluten-free plain flour blend; ¼ tsp xantham gum (leave out if flour blend already contains it); 50 g ground almonds; 30 g corn flour; ¼ tsp gluten-free baking powder; 30 g almonds, chopped; 500 ml Arla® LactoFREE Whipping and cooking cream; 2 tsp vanilla bean paste; Zest and juice of ½ lemon; 6 tbsp caster sugar; 200 g raspberries; 4 ripe peaches, finely sliced

Searching for a sumptuous yet refreshing dessert for a hot summer’s day? Our peach fool recipe with almond shortbread is an ideal option. As well as being super easy to whip up and absolutely packed with fresh fruit, it’s also completely lactose and gluten-free – making it suitable for all kinds of dietary needs.

https://www.arlafoods.co.uk/recipes/lactofree-peach-fruit-fool-almond-shortbread/

Instructions

Method

Start by making the shortbread: in a large bowl, using a hand-held electric mixer, cream together the Arla LactoFREE Spreadable and sugar until lighter, fluffier and combined. Sift over the flour, ground almonds, cornflour, xanthan gum and baking powder.
Stir everything together until it resembles sandy breadcrumbs, add ⅔ of the chopped almonds, then use your hands to bring the dough together.
Roll the dough out between two sheets of baking paper to 1cm thick and use a 4-5cm cookie cutter to stamp out shapes. Transfer the cut cookies to a lined baking tray and chill in the fridge for 20 minutes. Preheat the oven to 180°C/160°C fan.
When chilled, press the remaining chopped almonds onto the tops of the cookies and bake for 16-18 minutes, or until set and just golden at the edges. Allow to cool fully on the tray.
To make the fruit fool, whisk the Arla® LactoFREE Whipping and cooking cream, vanilla, lemon zest and 3 tablespoons of caster sugar to soft peaks. Mash the raspberries in a bowl, adding a squeeze of lemon juice and the remaining sugar.
Fold ⅓ of the raspberry puree through the Arla® LactoFREE Whipping and cooking cream mixture, then layer up your fools in serving bowls or glasses: start with a spoonful of raspberry puree and a few slices of peach, followed by a dollop of vanilla cream. Repeat, finishing with a crumble or two of almond shortbread.

Enjoy!

Peach fruit fool frequently asked questions

Can I use other fruits instead of peaches?

Definitely! You can use all kinds of fruit in your fool. Gooseberries are a very traditional option or why not try stewing strawberries or blackberries? You could also swap out the peaches for plums to make a more autumnal-themed dessert or give it a tropical twist with some mango

Can fruit fool be frozen?

No, it’s not a good idea to freeze a fully-made peach fool as it could affect its texture. You can freeze the pureed fruit mix though and defrost it when you want to assemble your fool.

What is the difference between a fool and a mousse?

While they might seem similar in their texture and flavour, a fool and a mousse are two very different desserts. A mousse is made by whipping eggs with sugar and flavourings before setting it in the fridge. A fool is much simpler and less time consuming to create as it’s typically made with whipped cream sweetened with a little sugar.

How do I make my shortbread more crumbly?

The key to crumbly shortbread is making sure you rub the butter into your flour. This will form little breadcrumbs which will then make your biscuits extra crumbly when they come out of the oven.

How should I store almond shortbread?

You’ll want to store your almond shortbread biscuits in an airtight container to stop them going soft. You can then place them in a cool, dry cupboard. They’ll usually keep for up to a week (although we highly doubt they’ll last that long as they’re so yummy and moreish!).

What can I serve with almond shortbread?

Our favourite way of serving almond shortbread is with our peach fool recipe, of course! You could also use your biscuits as a base for a cheesecake or simply eat them as a snack with your mid-morning or afternoon cuppa.

Ingredients

For the shortbread (makes around 30 mini cookies)

Arla® LactoFREE Slightly Salted Spreadable	125 g
Caster sugar	80 g
Gluten-free plain flour blend	150 g
Xantham gum (leave out if flour blend already contains it)	¼ tsp
Ground almonds	50 g
Corn flour	30 g
Gluten-free baking powder	¼ tsp
Almonds, chopped	30 g

For the fool

Arla® LactoFREE Whipping and cooking cream	500 ml
Vanilla bean paste	2 tsp
Lemon	Zest and juice of ½
Caster sugar	6 tbsp
Raspberries	200 g
Ripe peaches, finely sliced	4