Traditional English Fools, which date WAY back to the 15th century, involved blending mashed fruit with a custard. As people got busier and perhaps lazier, the custard was replaced with whipping cream. We split the difference and made a bright lemon curd, using fresh lemons picked from Donal’s back yard, as one does in CA, then mixed that with perfectly whipped cream and layered it with a fruit salsa. It’s an Irish/American take on the Brit’s tradition and we think a mighty success.
Recipe courtesy of Zoe Francois from Zoe Bakes! Check out her website HERE!
Serves 
30mins Lemon curd:
6 yolks
½ cup lemon juice
Zest of 1 lemon
1 cup sugar
1 stick unsalted butter
Pinch salt
Fresh strawberry salsa:
1 ½ cups (200g) diced strawberries
1 cup (123g) raspberries
½ cup (54g) brown sugar
Jalapeño pepper, finely chopped (as much or as little as you like)
1 tbsp lemon juice
1 tbsp tequila (optional)
Zest of half lemon
To assemble:
¼ cup Marcona almonds, chopped
1 ½ cups heavy whipping cream, whipped to soft peak
Zest of half lemon
Lemon curd:
6 yolks
120ml cup lemon juice
Zest of 1 lemon
225g sugar
115g stick unsalted butter
Pinch salt
Fresh strawberry salsa:
200g diced strawberries
125g raspberries
54g brown sugar
Jalapeño pepper, finely chopped (as much or as little as you like)
1 tbsp lemon juice
1 tbsp tequila (optional)
Zest of half lemon
To assemble:
20g marcona almonds, chopped
350ml heavy whipping cream, whipped to soft peak
Zest of half lemon
Metal bowl & pot for double boiler
Small glasses for serving
