STRAWBERRY FOOL

This dessert is no stranger to most since it is an immensely popular classic British dessert that uses minimal ingredients and can be made in minutes. Any fruit fool recipe is made by folding sweetened, mashed or pureed fruit into whipped cream.

For a healthier dessert, you can use part whipped cream and part Greek yogurt (or swap the cream completely with green yogurt, also called hung curd) and use a plant based sweetener instead of sugar. But I have stuck with the good old recipe, using whipped cream and sugar because it is not every day that we have this dessert.

What I love about this dessert is that it requires few ingredients, is practically effortless, makes use of seasonal fruits and takes just a few minutes to assemble and serve. Oh! And it also happens to be a no-cook dessert. Winner! Right?

The traditional fool was apparently made with custard but the latter version began using whipped cream. It is great with either but I guess using the whipped cream makes it faster to put together and also makes it lighter and airy in texture. You can use any fruit of your choice such as peaches, plums, cherries, raspberries, mangoes, rhubarb.

250 – 300 gm Strawberries

2 tbsp Raw Sugar

120 ml Whipping Cream

2 tbsp Icing Sugar (Confectioner’s Sugar)

½ tsp Vanilla Extract

Begin by removing the green leafy tops from the strawberries. Washing the strawberries and pat dry them. Chop the strawberries to a centimetre  thick pieces and put them all in a shallow bowl. Sprinkle them with two tablespoons of raw sugar and set them aside for twenty to thirty minutes to macerate. (the amount of sugar will depend on the sweetness of strawberries so adjust the amount to taste)

Using a potato masher or a fork, mash the strawberries to attain a course texture. At this point I puree half the strawberries to fold them in whipped cream and use the rest to add to the bottom of the serving glass and some for topping, before serving. It add to optics and also to the taste. Feel free to either keep them as it is or puree the whole batch; opt what works best for you.

Whisk the whipping cream, along with the icing sugar and vanilla extract, till it holds the peaks. Fold in the pureed strawberries while being careful not to deflate the whipped cream and also to retain some of those lovely strawberry streaks in the cream.

Add two teaspoons of the mashed strawberries at the bottom of the serving glass followed by the whipped cream. Top with some of those mashed strawberries (you can also use sliced strawberries) and serve.

Note – Ensure that your whipping cream is chilled before you begin to whisk it.

Note – You can garnish the fool with chopped nuts to add texture. Or you can use some crushed citrus cookies for garnish.

Note – If you wish to make this dessert ahead, keep the components separate and layer them right before serving.

Serves – 3 to 4

Thank you for your visit and see you soon again, with another exciting recipe!

8 Comments

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  1. 5
    Neil

    As soon as Strawberry season comes here in Scotland (about May / June) you can bet I’ll be making this. Yum! I haven’t had strawberry fool in ages. Thanks for posting this!

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