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.
- 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.