English Fruit Fools Recipe

For Strawberry Fruit Fool:  Place mixing bowl and whisk attachment in the refrigerator or freezer for about 15 minutes or until very cold.  Whip the cream until soft peaks form.  Add the sugar and continue to whip until stiff peaks form.  With a rubber spatula gently fold in the strawberry puree, leaving some streaks of the white whipping cream.  Pour the fool into four - individual long stemmed parfait or wine glasses.  Cover and refrigerate until serving time.  Can be made about 4 hours before serving.  Garnish with a fresh strawberry.

Kiwi Fruit Fool:

For the Kiwi Puree:  Peel and cut the kiwis into quarters.  Place in a food processor, fitted with a steel blade, and process until you have a rough puree.  (You should have about one cup of pureed kiwi.)  If you end up with less than one cup of pureed kiwi don't worry.  Either puree another kiwi so you end up with one cup or simply adjust the amount of whipping cream to equal that of the pureed kiwi.  You will notice that you use equal amounts of puree to whipping cream so adjustments are easy to make.   Transfer to a bowl and stir in the sugar.  Taste and add more sugar if necessary.  Refrigerate for several hours or overnight. 

For Kiwi Fruit Fool:  Place mixing bowl and whisk attachment in the refrigerator or freezer for about 15 minutes or until very cold.  Whip the cream until soft peaks form.  Add the sugar and continue to whip until stiff peaks form.  With a rubber spatula gently fold in the kiwi puree, leaving some streaks of the white whipping cream.  Pour the fool into four - individual long stemmed parfait or wine glasses.  Cover and refrigerate until serving time.  Can be made about 4 hours before serving.  Garnish with a slice of kiwi fruit.

Blackberry Fruit Fool:

For the Blackberry Puree:  In a strainer placed over a large bowl thaw the blackberries (this will take a few hours).  Once the berries are thawed, press to remove all the juices so you are left with only the seeds in the strainer.  You will have about 1 1/2 cups of pureed blackberries.  Stir in the sugar, taste, adding more sugar if necessary.  Refrigerate for several hours or overnight. (There will be 1/2 cup of extra puree left over after making the fruit fools.  This can be frozen for another use.)

For Blackberry Fruit Fool:  Place mixing bowl and whisk attachment in the refrigerator or freezer for about 15 minutes or until very cold.  Whip the cream until soft peaks form.  Add the sugar and continue to whip until stiff peaks form.  With a rubber spatula gently fold in the blackberry puree, leaving some streaks of the white whipping cream.  Pour the fool into individual long time parfait or wine glasses.  Cover and refrigerate until serving time.  Can be made about 4 hours before serving.  Garnish with a few fresh berries.

Each English Fruit Fool recipe makes four servings.