A "fool" is a classic English dessert that deserves much wider play. It's a mix of whipped cream, fruit and sugar ready in about 15 minutes.
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- 3 cups of fruit
- 1/2 cup of sugar
- 1 Teaspoon lemon juice
- 1 1/2 cups of heavy whipping cream
- 1. Obviously, perfectly ripe yet very fresh fruit is best, but really quite ripe fruit works just fine here.
- 2. A "fool" is a classic English dessert that deserves much wider play. It's a mix of whipped cream, fruit and sugar ready in about 15 minutes that easily draws oohs and ahhs as people snarf it down, asking what's in it.
- 3. Strawberries may be the classic choice, but I really do prefer the raspberry version. Whatever fruit you choose to use, start with about three cups berries (pitted and halved cherries are also tasty, as are chopped peaches or nectarines or plums, although peeling those would make for a slightly more elegant concoction) for every four servings you want to make.
- 4. Hull strawberries, if that's what you're using. Sprinkle the fruit with about a half cup sugar and one teaspoon lemon juice. If you want to add a tablespoon or two of liqueur, go ahead.
- 5. Let that all sit for about 20 minutes before mashing it with a fork or whirling it in a blender.
- 6. Beat one and a half cups of heavy whipping cream until it holds lovely soft peaks, then fold the fruit in. You can fold it thoroughly or leave it streaky, as you like.
- 7. Dollop the fool into dessert bowls or make parfaits, layering in whole fruit with the fool in glasses. I think they're best served immediately, but they hold up perfectly fine if kept chilled for a few hours or even overnight.
This recipe was published in the Summer 2012 issue of Edible San Francisco Magazine. © 2012 Edible San Francisco