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Japanese Knotweed Fool
Japanese Knotweed Fool is a modern British wild food recipe for a classic cream and yoghurt fool that uses Japanese knotweed juice instead of the more usual fruit purées. The full recipe is presented here and I hope you enjoy this classic British version of: Japanese Knotweed Fool.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+60 minutes chilling)
Serves:
4
Rating: 
Tags : Wild FoodDessert RecipesMilk RecipesBritish Recipes
If you want the full Japanese knotweed flavour from this fool use Japanese knotweed juice (as prepared for
Japanese knotweed jelly
Ingredients:
5 tbsp caster sugar
450g young Japanese Knotweed stems, peeled and chopped
100ml neutral fruit juice (apple would be typical, but I prefer pineapple)
300ml double cream
100ml Greek yoghurt
Mint leaves, to garnish
Method:
Combine the knotweed and your choice of juice in a saucepan. Bring to a simmer, cover and cook until tender (about 10 minutes). Mash roughly then process with a blender until smooth. Pass through a fine-meshed sieve to remove any left-over stringy bits then set aside to cool.
Beat the cream until it forms peaks then stir into the yoghurt. Fold in the cooled knotweed purée then transfer to the refrigerator and chill for 60 minutes.
Divide between serving glasses, garnish with a mint sprig and serve.
