There are many meanings for the word fool out there. It could be used as a noun to describe a silly or stupid person; someone lacking good judgment or sense; a professional jester, kept by a person of royal or noble rank for amusement in long ago days; a person who has been tricked or deceived; a weak-minded person; or an ardent enthusiast who cannot resist something. It can also be used as a verb in a few ways: to trick or deceive; to act like a fool; or to jest or pretend.
But, none of those are the fool I am talking about on this first day of April. This fool is an English fruit dessert, dating back to the 15th century. Why it is was named a “fool” is unclear. It is made by combining tart fruit and sugar with whipped cream and is a simple and easy dessert to prepare. Given the date, I can’t resist saying, any fool can make it!
Strawberry Fool
Strawberry Fool (adapted from seriouseats.com)
Serves 4-6 Time Required: 1 hour, 30 minutes
Ingredients:
- 24 ounces fresh strawberries, washed, hulled, and chopped
- 6 tablespoons + 1 teaspoon sugar, divided
- 2 teaspoons fresh juice
- 1 cup chilled heavy cream
- 1/4 cup Greek-style yogurt
- 1/4 teaspoon pure vanilla extract
Procedure:
Place half of the strawberries and 3 tablespoons of the sugar in a small saucepan. Cook the mixture over medium-low heat, stirring, until the berries have softened and are slightly thickened, about 10 minutes. Remove the pan from the heat, stir in the lemon juice and add another 1/2 – 1 teaspoon of sugar to taste. Chill the strawberry compote completely before using, for at least 1 hour.
Add some of the sugar to half the berries and cook them down a bit to create the compote.
Meanwhile, stir together the remaining strawberries and 3 tablespoons of sugar in a medium bowl. Chill them, stirring occasionally, until the berries have released their juice, about 30 minutes.
The uncooked strawberries also get some sugar. These are the macerated berries.
Whip the cream and vanilla to soft peaks. Gently fold in the yogurt until they are combined. Reserve 1/4 cup of the whipped cream for garnish. Fold the chilled strawberry compote into the whipped cream.
Fold the compote into the whipped cream mixture.
All the components are ready to construct the fool!
Spoon the strawberry cream into individual serving bowls or glasses alternating with the macerated strawberries. Top each bowlful of fool with 1 tablespoon of the reserved whipped cream. Serve chilled.
This is a light & refreshing Spring dessert.
Enjoy a fool for dessert this April Fools’ Day! ~Linda
Strawberry Fool (adapted from seriouseats.com)
Serves 4-6 Time Required: 1 hour, 30 minutes
Ingredients:
- 24 ounces fresh strawberries, washed, hulled, and chopped
- 6 tablespoons + 1 teaspoon sugar, divided
- 2 teaspoons fresh juice
- 1 cup chilled heavy cream
- 1/4 cup Greek-style yogurt
- 1/4 teaspoon pure vanilla extract
Procedures:
Place half of the strawberries and 3 tablespoons of the sugar in a small saucepan. Cook the mixture over medium-low heat, stirring, until the berries have softened and are slightly thickened, about 10 minutes. Remove the pan from the heat, stir in the lemon juice and add another 1/2 – 1 teaspoon of sugar to taste. Chill the strawberry compote completely before using, for at least 1 hour.
Meanwhile, stir together the remaining strawberries and 3 tablespoons of sugar in a medium bowl. Chill them, stirring occasionally, until the berries have released their juice, about 30 minutes.
Whip the cream and vanilla to soft peaks. Gently fold in the yogurt until they are combined. Reserve 1/4 cup of the whipped cream for garnish. Fold the chilled strawberry compote into the whipped cream.
Spoon the strawberry cream into individual serving bowls or glasses alternating with the macerated strawberries. Top each bowl of fool with 1 tablespoon of the reserved whipped cream. Serve chilled.