Pink lemonade fools
INGREDIENTS
- 250 g strawberries, hulled
- ⅓ cup lemonade
- 300 ml whipping cream
- ⅓ cup store-bought lemon curd
- ⅓ cup coconut flakes, toasted, plus extra to serve
- 1 ½ cups pink candy floss
METHOD
THINLY slice 5 strawberries into rounds and quarter the remaining strawberries.
PLACE quartered strawberries and lemonade into a small pot over high heat and bring to the boil. Reduce heat and simmer for 5 minutes, mashing the strawberries with a fork a few times during cooking, until the strawberries soften slightly and the liquid thickens. Set aside to cool for 10 minutes.
BEAT cream with an electric mixer to soft peaks. Gently fold the lemon curd and coconut in the cream.
DIVIDE the lemon curd cream in half. Add some of the cooked strawberries into half the mixture, do not stir.
DIVIDE and layer each glass with the lemon curd cream, the ripple strawberry cream, and fresh strawberries. Top with the candy floss and sprinkle over the coconut flakes.
The Pool Man Says 