A Fool For Strawberries Food

STRAWBERRY FOOL

Steps:

• Add the strawberries to a bowl, sprinkle over the granulated sugar and strawberry liqueur and let steep 10 minutes.
• Meanwhile, add the cream and powdered sugar to the bowl of a mixer and whip to soft peaks. Mash the strawberries with a fork and fold them into the cream.
• Spoon the fool into individual glasses. Crush some ladyfingers on top. Top each with a sprig of mint and a whole strawberry!

SUNNY'S STRAWBERRY FOOL

Steps:

• In a bowl, toss together the strawberries, orange juice, and sugar. Let rest at room temperature for 30 minutes, tossing a few times while it rests.
• To make the whipped cream: In a large bowl, whisk the heavy cream until soft peaks form. Add the honey, sugar, and vanilla. Continue to whisk until medium stiff peaks form.
• Remove the strawberries from the bowl with a slotted spoon and add to the whipped cream. With a rubber spatula, gently fold the strawberries into the whipped cream. Pour into a serving glass or dish and serve with graham crackers, either crumbled over the top or use them as a scoop.

THE PIONEER WOMAN'S STRAWBERRY FOOL

Steps:

• Add the strawberries to a bowl, sprinkle over the granulated sugar and strawberry liqueur and let steep 10 minutes.
• Meanwhile, add the cream and powdered sugar to the bowl of a mixer and whip to soft peaks. Mash the strawberries with a fork and fold them into the cream.
• Spoon the fool into individual glasses. Crush some ladyfingers on top. Top each with a sprig of mint and a whole strawberry!

STRAWBERRY FOOL

Steps:

• For the strawberry coulis, place the strawberries into a mini-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, place the egg whites into a clean bowl and whisk until stiff peaks are formed when the whisk is removed.
• Add the cream, brandy and half of the coulis to the egg whites and gently fold in.
• To serve, pour the fool into a dessert glass and drizzle over the remaining coulis and the melted chocolate.

STRAWBERRY FOOL

Steps:

• Puree strawberries with sugar in food processor. Place in mixing bowl.
• Using electric mixer, beat cream to soft peaks; beat in vanilla.
• Add cream to strawberry puree and lightly fold with 2 strokes of spatula. Carefully ladle into goblets and serve.

A FOOL FOR STRAWBERRIES

Steps:

• Process the frozen berries and sugar in a blender with the on and off pulse button until just mixed. Add extract of your choice.
• In a separate mixing bowl, whip the cream until stiff, then fold in the strawberry mixture.
• Transfer to parfait glasses and refrigerate at least 4 hours, or until set.
• For presentation, garnish each serving with a few threads of orange zest and some toasted almonds slices if desired.
• Yield is estimated.

STRAWBERRY FOOL

Steps:

• Wash and remove the stalks from the strawberries. If you picked the strawberries yourself, the fluffy hull would lift out as you pull of the stalk. Place the hulled strawberries in one of the bowls.
• Crush the strawberries with a potato masher until you have a lumpy puree. If there is too much liquid, strain some away. This stops the fool from getting too runny.
• Whip the cream in the other bowl with the rotary whisk until, when you lift up the whisk, the cream forms little mountain peeks.
• Using a tablespoon, fold the crushed strawberries into the bowl of cream, using the spoon like a paddle, until the strawberries are all completely folded in and there is no more white cream. Add a squeeze of lemon juice, to taste.
• How much icing sugar you need, depends on how sweet you like it. Sift in a little, heaped spoonful at a time, folding it in well. Keep tasting the mixture, until it is just right.

STRAWBERRY FOOL

Steps:

• Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.
• Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.
• Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.