STRAWBERRY FOOL
This Minimalist recipe is as basic as dessert gets, and especially in strawberry season it's just perfect. It is essentially fresh strawberries and whipped cream (substitute heavy cream, sour cream or yogurt). It can be eaten right away or refrigerated. Only a fool would pass this up.
Provided by Mark Bittman
Categories brunch, easy, quick, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 22 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 14 grams, Sodium 24 milligrams, Sugar 31 grams
STRAWBERRY FOOL
Provided by Katie Lee Biegel
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- In a blender, combine the strawberries (reserve a few slices for garnish), sugar and lemon juice. Puree until smooth. Push the berry mixture through a sieve and discard the seeds.
- Using an electric mixer, whip the cream just until stiff peaks form. Take a large spoonful of the whipped cream and stir it into the strawberry puree to lighten the mix. Fold the strawberry mixture gently into the whipped cream. Gently spoon the fool into a chilled serving bowl and garnish with the reserved strawberries and mint leaves. Refrigerate before serving, at least 1 hour and up to 4 hours.
STRAWBERRY FOOL
Just loved the wording in this quick and easy recipe from "The Vancouver Sun Newspaper", which I found on the StrawberryJAMM website. In what I've included here as step two is an invitation to make a decision! A decision as to what sort of fool you want to make: 'a smooth fool or a lumpy fool'! I haven't made this recipe - yet. Have just added it in preparation for the May 2005 "Let's Get Fresh and SWAP - Recipe Swap". But I do find it appealing, in its simplicity and its quaintness. And in what sounds like its sheer deliciousness. Must confess I'd want to sneak in some liqueur.
Provided by bluemoon downunder
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Whip 1/2 cup (125 mL.) whipping cream and stir in 3/4 cup (175 mL.) of dairy sour cream or créme fraiche.
- Then make a decision: Do you want a smooth fool or a lumpy fool? If the answer is smooth, puree 4 cups (1 L.) of berries with 1/2 cup (125 mL.) sugar (less if they taste sweet enough) in a blender or food processor. Fold the cream into the fruit puree and chill. If you want a lumpy fool, mash the strawberries and sugar together with a potato masher, then fold in the cream.
Nutrition Facts : Calories 291.7, Fat 20.1, SaturatedFat 12.5, Cholesterol 59.7, Sodium 34.2, Carbohydrate 27.7, Sugar 25.1, Protein 2
STRAWBERRY FOOL (GHANA)
This recipe has been posted for ZWT II & my source is africa.upenn.edu/Cookbook/Dessert. The intro says: "The term "fool" (also Egyptian for lentils) comes from the English & means essentially a fruit puree folded into a soft custard or whipped cream. You may begin w/any good custard recipe, vanilla pudding or whipped cream." Later he said there were 3 African Fools: Strawberry Fool (Ghana), Peach Fool (Liberia) & Peanut Fool (Nigeria).
Provided by twissis
Categories Dessert
Time 15m
Yield 8 1/2 cup servings, 8 serving(s)
Number Of Ingredients 4
Steps:
- Sprinkle 1/4 cup confectioner's sugar over 1 cup quartered strawberries.
- Beat 1 cup heavy cream w/the wine till the mixture is stiff. Fold whipped cream/wine mixture into strawberries.
- Pile high in footed sherbet glasses. Garnish ea w/1 whole strawberry.
STRAWBERRY FOOL
A lovely summery dessert with a fruit, that doesn't need cooking.
Provided by bestchefcheltenham
Time 1h
Yield Serves 6
Number Of Ingredients 4
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.
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