Start by making a strawberry coulis: place the strawberries into a food processor with the icing sugar and blend until smooth. Press the mixture through a sieve into a bowl to remove the pips.
For the fool: whisk the egg whites to stiff peaks.
Whip the double cream.
Add the brandy and half of the coulis to the egg whites and gently fold in. Next, fold in the whipped double cream.
Spoon the mixture into glasses, adding a little more coulis to create layers. Refrigerate until ready to serve.
Preheat the oven to 180'C.
Blitz the hazelnuts until you have a fine powder.
Beat the butter and icing sugar together until pale and fluffy. Add the egg white and continue to beat until smooth. Fold in the flour.
Place teaspoonfuls of the mixture onto a baking tray and press down to make small flat oval shapes, leaving a space between each one. Sprinkle on some hazelnut. Bake for 4-5 minutes until golden brown. Remove from the oven and shape over a rolling pin. Allow to cool.
To serve: melt the chocolate over a bain marie. Drizzle the fools with any remaining coulis and the melted chocolate and serve with a crisp tuile.
«This strawberries in this recipe can easily be replaced with raspberries.»
A creamy strawberry fool served with a chocolate drizzle and a crisp hazelnut tuile.