Strawberry Lemon Fool Parfaits 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 PARFAITS

Steps:

• Hull and quarter 1 quart strawberries. Toss with 1 teaspoon sugar in a large bowl. Sprinkle a layer of gingersnap crumbs or graham cracker crumbs in the bottom of parfait glasses. Top with the berries. Mix 1 cup nonfat Greek yogurt with 2 tablespoons honey and 1/2 teaspoon cinnamon, then spoon over the berries.

BUMBLEBERRY FOOL PARFAIT

Steps:

• Place your berries in a blender and add the sugar and lemon juice. Blend until nice and smooth. Place a fine-mesh strainer over a large bowl and strain the blended berries, pressing on the solids with a spoon or spatula to get all the juices into the bowl. You only want the juice, not the seeds, so throw the solids away. Reserve about 1 cup of the berry puree in a small bowl, the rest will be for the topping. Cover and pop in the fridge until ready to assemble your parfaits.
• Whip the cream and vanilla in a large bowl until stiff peaks form. Gently fold the reserved berry puree into the whipped cream. Fill a pastry bag with this berry cream and pipe into 6 tall sundae cups. (If you're not serving right away, you can keep the cream in the pastry bag in the fridge.) Layer the parfait glasses with whole berries, more berry cream and drizzle at the end with the reserved berry puree. Garnish with a few more whole berries and some mint.

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 LEMON PARFAITS

Steps:

• In a food processor, combine strawberries and sugar. Process for 20-30 seconds or until the berries are coarsely chopped. Divide half of the mixture into four parfait glasses. Top with yogurt and remaining berries.

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-LEMON PARFAIT

Steps:

• In medium bowl whip cream to form stiff peaks.
• In another medium bowl mix about one-fourth of the cream into lemon curd to blend thoroughly, then fold in remaining cream and the lemon peel.
• Chill well.
• To serve, arrange 3 layers of strawberries and 2 layers of lemon cream in each of 4 stemmed glasses, beginning and ending with strawberries.
• Garnish with mint.
• Serve with small crisp cookies.

STRAWBERRY LEMON PARFAITS

Steps:

• In a food processor or blender, combine the strawberries and sugar.
• Process for 20-30 seconds or until the strawberries are COARSELY chopped.
• Divide half of the mixture into four parfait glasses.
• Top with lemon yogurt and the remaining strawberries.

STRAWBERRY FOOL TARTLETS

Steps:

• Mix four and salt in processor. Add butter and shortening and process using on/off turns until mixture resembles coarse meal. Gradually add enough water to form moist clumps. Gather dough into 6 balls of equal size. Flatten each ball into disk. Wrap disks separately in plastic and refrigerate 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling.)
• Preheat oven to 400°F. Roll out each dough disk on floured surface to 6-inch round. Transfer rounds to 4-to 4 1/2-inch-diameter tart pans with removable bottoms. Fold overhang in, forming double-thick edges. Pierce crust in several places with fork. Freeze 15 minutes.
• Line crusts with foil. Fill with dried beans. Bake until crusts are set, about 10 minutes. Remove foil and beans. Bake until crusts are golden, about 20 minutes. Transfer pans to racks and cool completely. Remove crusts from pans.
• Blend chopped strawberries, sugar and lemon juice in processor until almost smooth. Transfer to medium saucepan. Sprinkle gelatin over. Let stand 20 minutes to soften.
• Stir strawberry mixture over low heat until mixture is just hot and gelatin dissolves, about 2 minutes. Remove from heat. Transfer to large bowl. Cover and refrigerate until beginning to thicken, stirring occasionally, about 2 hours.
• Beat cream in medium bowl until stiff peaks form. Fold whipped cream into strawberry mixture. Chill fool until beginning to set, about 30 minutes.
• Spoon fool into crusts; reserve any remaining fool for another use. Refrigerate until set, about 4 hours. Garnish each with 1 strawberry and serve.