Brasserie Blanc

Fruit Fool

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

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.

Method
  1. Puree together the strawberries, lemon juice & icing sugar and reserve.
  2. Cut the strawberries for the fool mixture into 1/2cm dice and reserve.
  3. Whip together the yoghurt, cream & sugar.
  4. Fold half of the puree into the cream mixture; mix the remaining puree with the cut strawberries.
  5. Divide the diced strawberries & puree and place into the bottom of four glasses.
  6. Top with the prepared fool mixture & refrigerate for a few hours to set before serving.
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