Strawberry Fool 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!

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.

STRAWBERRY FOOL RECIPE IDEAS - HEALTHY & EASY RECIPES

Steps:

• Mash the hulled strawberries and icing sugar with a fork until soft and pulpy.
• Whip the cream until soft peaks form. Stir the fruit into the cream.
• Taste and add a little extra fruit if desired. Pile into decorative glasses and chill.
• Serve chilled, accompanied with thin shortbread or wafer biscuits and a perhaps a helping of strawberry coulis.

STRAWBERRY FOOL

Steps:

• In a blender, puree 1 ½ cups of the strawberries with the powdered sugar and lemon juice.
• Dice the remaining ½ cup strawberries and sprinkle them with the sugar.
• In a large bowl whip the cream until soft peaks form.
• Add the yogurt and beat until thick.
• Fold in the strawberry puree and diced strawberries. Do not completely mix them in.
• Spoon into wine glasses or dessert bowls.
• Refrigerate for 1 hour, until set.
• Top with additional sliced berries and crushed cookies before serving.

LOW CARB STRAWBERRY FOOL

Steps:

• Take the stems off of the strawberries (aka hull them). Quarter the berries or chop into large pieces and place in large bowl
• To the bowl of strawberries, add the lemon zest, vanilla, Truvia and Pimms and stir together. Place bowl in the refrigerator to chill and macerate for about 1 1/2 hours. ** note: if you want to use regular sugar instead of Truvia, use 1/2 cup.
• While the berries are macerating, pour the heavy whipping cream into a stand mixer and mix until the cream forms soft peaks. Chill the cream until berries are ready
• Crush the pistachios. This can be done in a food processor or you can place them in a baggie and crush with something heavy like a rolling pin or heavy tool.
• After the berries have macerated long enough that they are sweet and juicy, pull them out of the refrigerator along with the whipped cream. Divide the berries in half and blend half of them into a puree. Pour the puree back into the bowl of strawberries and stir together
• Gently fold the whipped cream into the bowl of berries and spoon the mixture into a parfait glass or a bowl. Sprinkle with the crushed pistachios and enjoy!

STRAWBERRY FOOL

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.

STRAWBERRY FOOL RECIPE | STRAWBERRY & CREAM DESSERT

Steps:

• In a saucepan or skillet, combine chopped strawberries with sugar, lemon juice, and vanilla extract. Mix well, and let it sit for 15-20 minutes. The strawberries will release their juices. Turn on the heat, bring the strawberry mixture to a boil, then reduce the heat to simmer. Cook until the strawberries begin to soften (mash the strawberries with a wooden ladle) and juices reduce to a thick, syrupy liquid (about 10 minutes). Remove the pan from heat, transfer to a bowl, let it cool down completely.
• In the bowl of your stand mixer fitted with a whisk attachment/or use a hand blender, add in the chilled heavy cream, beat on medium-high speed until it forms soft peaks.
• layer some strawberry compote at the bottom of the serving glass or jar, followed by a layer of whipped cream. Make as many layers as you'd like, finishing with the strawberry compote as the last layer. Refrigerate until ready to serve. Garnish with chopped strawberries! Enjoy!

STRAWBERRY FOOL (GHANA)

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

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

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 AND ORANGE FOOLS

Steps:

• Place chopped strawberries in medium bowl. Mash coarsely with fork. Place in colander and let drain 15 minutes.
• Beat cream in large bowl to stiff peaks. Gently fold in yogurt, sugar, orange juice and peel. Fold in Cointreau, if desired. Gently fold in strawberries. Divide among 4 wineglasses or coupes. (Can be made 4 hours ahead. Cover; chill.)
• Garnish fools with additional halved strawberries and serve.