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Blueberry, Lemon Curd and Yoghurt Fool

Serves: 4 Recipe course: Dessert Machine: Cooking MachineTotal time (min.): 30 
blueberry-lemon-curd-yoghurt-fool.png blueberry-lemon-curd-yoghurt-fool.png

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.




  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 cornflour 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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