Fruit Fools
STRAWBERRY FRUIT FOOL:
1 cup (240 ml) strawberry puree
1 cup (240 ml) heavy whipping cream
1 tablespoon (12 grams) granulated white sugar
Strawberry Puree:
1 pound bag (454 grams) frozen unsweetened strawberries
1/3 cup plus 2 tablespoons (90 grams) granulated white sugar
KIWI FRUIT FOOL:
1 cup (240 ml) kiwi puree (recipe follows)
1 cup (240 ml) heavy whipping cream
1 tablespoon (12 grams) granulated white sugar
Kiwi Puree:
4 kiwis
4-5 tablespoons (48 - 60 grams) granulated white sugar
BLACKBERRY FRUIT FOOL:
1 cup (240 ml) blackberry puree (recipe follows)
1 cup (240 ml) heavy whipping cream
1 1/2 (20 grams) tablespoons granulated white sugar
Blackberry Puree:
1 pound bag (454 grams) frozen unsweetened blackberries
3/4 cup (150 grams) granulated white sugar
RASPBERRY FRUIT FOOL:
3/4 cup (180 ml) raspberry puree (recipe follows)
3/4 cup (180 ml) heavy whipping cream
1 tablespoon (15 grams) granulated white sugar
Raspberry Puree:
12 ounce bag (340 grams) frozen unsweetened raspberries
1/3 cup (65 grams) granulated white sugar, or to taste
Strawberry Fruit Fool: For the Strawberry Puree: 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 pureed.
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 puree,
leaving some streaks of the white whipping cream. Pour the fool into
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 Kiwi Puree: Peel and cut the kiwis into quarters.
Place in a food processor, fitted with a steel blade, and process until you
have a rough puree. (You should have about one cup of pureed kiwi.) If you
end up with less than one cup of pureed kiwi don't worry. Either puree
another kiwi so you end up with one cup or simply adjust the amount of
whipping cream to equal that of the pureed kiwi. You will notice that you
use equal amounts of puree 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 puree, leaving
some streaks of the white whipping cream. Pour the fool into 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 Blackberry Puree: 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 pureed
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
puree 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 puree,
leaving some streaks of the white whipping cream. Pour the fool into
individual long stemmed parfait or wine glasses. Cover and refrigerate
until serving time. Can be made about 4 hours before serving. Garnish with
a few fresh berries.
Raspberry Fruit Fool: For the Raspberry Puree: Thaw the unsweetened frozen
raspberries in a large fine meshed strainer suspended over a large bowl.
(This may take a few hours.) Once the berries have completely thawed, force
the juice from the berries by gently pressing the berries with the back of a
large spoon. All that should remain in the strainer is the raspberry seeds.
Throw away the raspberry seeds and, to the strained juice, stir in a little
lemon juice and the white sugar (add more if needed). Refrigerate for
several hours or overnight.
For Raspberry 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 raspberry puree,
leaving some streaks of the white whipping cream. Pour the fool into
individual long stemmed 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 3-4 servings.
Prettypinkbutterfly
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