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