Fruit Fool
Serves 4
We thought today being April 1st it might be an appropriate to share our popular ‘fruit fool’ recipe from a wee while ago.
The recipe for a “fruit foole” goes back to the 16th Century – it’s super simple to make, no eggs, so even easier than a mousse.
This was a summer dish so was packed with the sweet strawberries however the basic recipe stands up to pretty much any fruit. Rhubarb is in season right now and fabulous in a fool or you could use frozen berries or gooseberries – just adjust the sugar to taste.
Ingredients
- 120g Strawberries
- 125g Greek Yoghurt
- 125g Double Cream
- 20g Caster Sugar
- 200g Strawberries
- 20g lemon juice
- 50g Icing sugar
For the 'Fool' mix
- 120g Strawberries
- 125g Greek Yoghurt
- 125g Double Cream
- 20g Caster Sugar
For the purée
- 200g Strawberries
- 20g lemon juice
- 50g Icing sugar
Method
- Puree together the strawberries, lemon juice & icing sugar and reserve.
- Cut the strawberries for the fool mixture into 1/2cm dice and reserve.
- Whip together the yoghurt, cream & sugar.
- Fold half of the puree into the cream mixture; mix the remaining puree with the cut strawberries.
- Divide the diced strawberries & puree and place into the bottom of four glasses.
- Top with the prepared fool mixture & refrigerate for a few hours to set before serving.