fruit fool recipe
Fool is a light, cream and fruit based dessert. Why a fool? Well, perhaps because people could be fooled into thinking it was a lot more complex to make than it was, or that you would be a fool to miss trying it??
Whatever the origin of it's name, it is well worth a try. The favourite fruits to use are generally rhubarb in the spring, gooseberries soon after, and then the summer berries. Use whichever soft fruits are in season. You can often pick blackberries in the hedgerows in August and September- make sure you wash them well. Tangy fruits with a slightly sharp taste complement the smoothness of the cream, and ensure that the flavour of the fruit is not 'swamped' by the luxuriousness of the cream.
FRUIT FOOL ( serves 6)
450g berries in season
150g caster sugar
284ml double cream
Place the fruit in a pan with 4 tablespoons of sugar and 2 tablespoons of water.
(If using rhubarb, chop it beforehand). Simmer for 10minutes, or until tender.
Add 85g of sugar ( or to the taste you prefer). Remove from the heat and leave to
go cold.
Whip the cream, until thickened to soft peaks, using a whisk.
Strain the juice from the fruit and reserve (you can use a slotted spoon or sieve).
Fold the fruit into the cream gently so that the fruit does not break up too much.
Add 1 tablespoon of the juice to loosen the mix and fold gently.
Spoon the mix into glasses, drizzle a little juice on the top, and decorate with mint
leaves.
Serve with almond biscuits if desired.
ENJOY!
