Photo: Marco Del Grande
- 1 punnet strawberries
- 2-3 tbsp icing sugar
- 2 punnets blueberries
- 250g creme fraiche
- 6 large medjool dates, pitted and sliced
- Juice of 1 orange
- Small handful of shredded mint leaves
- Wafers, to serve
For berry fool, chop coarsely two hulled strawberries, mix in a bowl with half the icing sugar and crush with a fork. Add 50 grams blueberries, creme fraiche and remaining icing sugar and fold to create a rippled effect.
For fruit salad, combine remaining strawberries (hulled and sliced), blueberries and dates in a bowl, add orange juice and mint. Toss gently to mix and set aside. Spoon salad into glasses. Serve with berry fool and wafers.
- Course - Dessert