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Creamy strawberry and granola fool
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10 INGREDIENTS • 5 STEPS • 20MIN

Creamy strawberry and granola fool

Recipe
5.0
1 rating
Decadent, simple, summery, this strawberry and granola fool is an ideal dessert to serve in the warmer months. Made with great quality British produce, you'll be able to taste the sunshine in every creamy, crunchy and fruity bite.
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Tom Kerridge
We’ve teamed up with top chef Tom Kerridge to bring you a selection of delicious and easy recipes using our exceptional fresh produce.
Decadent, simple, summery, this strawberry and granola fool is an ideal dessert to serve in the warmer months. Made with great quality British produce, you'll be able to taste the sunshine in every creamy, crunchy and fruity bite.
20MIN
Total time
Ingredients
Servings
4
us / metric
250 ml
double cream
1 tsp
vanilla extract
2 tbsp
M&S pure honey
250 g
M&S Greek style live yogurt
100 g
Collection grain-free fruit and nut granola
For the macerated strawberries
250 g
M&S British strawberries
thickly sliced
1 tbsp
M&S pure honey
For the strawberry purée
250 g
M&S British strawberries
hulled and thickly sliced
2 tbsp
M&S pure honey
1 tsp
vanilla extract
Nutrition per serving
VIEW ALL
Calories
508kcal
Fat
27.9 g
Saturates
16.9 g
Sugars
34.3 g
Salt
66.5 mg
Love This Recipe?
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Creamy strawberry and granola fool
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Tom Kerridge
We’ve teamed up with top chef Tom Kerridge to bring you a selection of delicious and easy recipes using our exceptional fresh produce.
MethodHide images
step 1
First, make the macerated strawberries. Mix the strawberries (250 g) and honey (1 tbsp) together in a bowl and set aside.
step 2
To make the purée, put the strawberries (250 g), honey (2 tbsp) and vanilla extract (1 tsp) into a small saucepan along with 2 tbsp water. Place the saucepan onto a medium heat and bring up to a simmer. Remove the pan from the heat and leave to cool slightly. When cool, blend the strawberries into a smooth purée and set aside.
step 3
Pour the double cream (250 ml) into a large bowl and add the vanilla (1 tsp) and honey (2 tbsp). Whip the cream until soft peaks form. Add the yogurt (250 g) and fold gently.
step 4
Mix half the purée into the cream. Fold in half the fruit and nut granola (100 g) and stir very briefly, then fold through the remaining purée.
step 5
Add a spoonful each of macerated strawberries to the bases of 4 serving bowls, then divide the cream mixture between each. Spoon over the remaining macerated strawberries and sprinkle over the remaining granola to serve.
step 5 Add a spoonful each of macerated strawberries to the bases of 4 serving bowls, then divide the cream mixture between each. Spoon over the remaining macerated strawberries and sprinkle over the remaining granola to serve.
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Tags
Tom Kerridge
Dessert
Farm to Foodhall
Mother's Day
Vegetarian
Valentine's Day
Strawberries
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