Wednesday, May 02, 2007

What Kind Of Fool Am I?

If the dish I'm whipping up in the kitchen right now were to answer that question, the answer would be: "A Strawberry Fool!"

Nothing is better. Resolve now that before the end of the Summer, you'll treat yourself to a nice Berry Fool.

It couldn't be simpler. You need exactly two ingredients: berries and cream.

If you like, you can have some fun, adding a liquer like Gran Marnier, Cointreau, brandy, or whatever. And to the cream, you can add a little sour cream or crème fraiche, or cream cheese.

I'm keeping it simple.

I start with the strawberries, slicing them up and taking off the stems. Then, I put them in a bowl, sprinkled some sugar on top, and let it sit. When you combine sugar and fresh fruit, it makes its own syrup, just give it some time. And, if you're dealing with less than wonderful fruit, it's just about mandatory. If you're adding a liquer, this would be the time to add that, too, so the flavors are married.

Then, you take your Heavy Whipping Cream and beat it till it's fluffy, but not stiff.

Fold the berries and the cream together and put it in the fridge for a few hours.

The result is simple and magnificent. You'll be surprised at how firm it is, almost like a pudding. The slight tang of the cream brings out the sweetness of the berries, and the sweetness of the berries brings out the tang of the cream.

If, by chance, you can find some gooseberries, snap them up and run home to make a gooseberry fool. Nothing is better.

So. Why is it called a "fool?" Why that's one of those daffy british things. No reason in particular.


MsSnS said...

Green apple fool with Irish Gingerbread is good too! Been waiting for decent rhubard to try that as well.

Ames said...

I just love macerating fruits...!