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Edward hayden granola and lemon fool
Harry Weir and Brian Clarke
Recipes

Lemon curd and mint fool with toasted granola

This Edward Hayden recipe works well at any time of the day.

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Serving: 6-8
Time: Less than 1hr
Difficulty: Easy

Ingredients

For the lemon curd:

  • 2 lemons, grated zest
  • 1 lemon, juice only
  • 4 large eggs
  • 110g caster sugar
  • 110g butter, cold, cut into small cubes

For the granola:

  • 225g porridge oats
  • 110g flaked almonds
  • 25g hazelnuts
  • 50g sultanas
  • 50g demerara sugar
  • 4 dessertspoons honey
  • 50g apricots

To serve:

  • 350ml natural yoghurt
  • 1 tablespoon fresh mint
  • 2 teaspoons honey

Directions

  1. To make the lemon curd, whisk all the ingredients together and place in a large heatproof bowl set over a pan of slightly simmering water. Whisk for a few moments and then reduce the heat slightly and leave to cook for approximately 20 minutes. There is no need to stir continuously but do give it an occasional stir.
  2. Preheat the oven to 180ºC/gas mark 4. Spread the porridge oats, flaked almonds and hazelnuts onto a flat baking sheet. Scatter the demerara sugar over the top of the oat mixture. Drizzle with the honey and bake in the oven for 15-20 minutes until golden brown and crisp.
  3. Remove from the oven, add the sultanas and apricots and return the mixture to the oven for a further 5-6 minutes. Take the mixture out and allow the granola to go completely cold and store in an airtight container until required.
  4. To assemble the fool, mix together the yoghurt with the fresh mint.
  5. Select six large serving glasses. Layer up the minted yoghurt, granola and lemon curd into the glasses in a decorative way. Sprinkle a thin layer of the toasted granola on the top and garnish with a sprig of fresh mint.

Tips

  • The curd will last in an airtight container for up to 3 weeks.
  • This is a great dessert or indeed breakfast option for those of us that are health conscious. In this recipe, I am using natural yoghurt but you could also use freshly whipped cream if you would prefer.
  • This makes some extra granola, so you can retain it to eat as a breakfast cereal. You can really play around with the recipe for the granola and add whatever items you wish (dates, apricots, sultanas, citrus zest, etc).