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Full of bright, fresh flavour, this fruity fool is a creamy base swirled with the easiest rhubarb and strawberry jam. A deliciously light and fruity summer dessert!
Recipe courtesy of Foodie Flavours. To buy the ingredients mentioned in the recipe, simply click hereMake the jam first by putting the strawberries, lemon juice and sugar into a saucepan. Bubble over a medium heat, stirring from time to time for around 10 minutes
Once the berries are soft and starting to go mushy, squash them a little with the spoon until no large lumps remain. Cook, stirring for another 5 minutes, turn off the heat and add the Rhubarb Natural Flavouring, stir well then set aside to cool for at least half an hour.
Once the jam is cooled, whisk the cream cheese with the icing sugar until no lumps remain.
Then whisk the vegan cream with more icing sugar until soft but definite peaks are formed.
Gently stir together the cream cheese and cream mixtures then very gently swirl in around 2/3 of the cooled jam.
Spoon or pipe half the mixture into 6 glasses then top with half the jam across all the glasses. Use something long like a skewer to swirl the extra jam into the cream in the glasses.
Top each glass with the remaining cream mixture then spoon on and swirl in the remaining jam. Top with some halves of fresh strawberry. Store in the fridge for 1-2 days.
Make the jam first by putting the strawberries, lemon juice and sugar into a saucepan. Bubble over a medium heat, stirring from time to time for around 10 minutes
Once the berries are soft and starting to go mushy, squash them a little with the spoon until no large lumps remain. Cook, stirring for another 5 minutes, turn off the heat and add the Rhubarb Natural Flavouring, stir well then set aside to cool for at least half an hour.
Once the jam is cooled, whisk the cream cheese with the icing sugar until no lumps remain.
Then whisk the vegan cream with more icing sugar until soft but definite peaks are formed.
Gently stir together the cream cheese and cream mixtures then very gently swirl in around 2/3 of the cooled jam.
Spoon or pipe half the mixture into 6 glasses then top with half the jam across all the glasses. Use something long like a skewer to swirl the extra jam into the cream in the glasses.
Top each glass with the remaining cream mixture then spoon on and swirl in the remaining jam. Top with some halves of fresh strawberry. Store in the fridge for 1-2 days.
15 minutes
Serves 18-22 scones
