Wednesday, May 6, 2015

Strawberry Fool for mother's day


I am not sure what is foolish about this elegant and super simple strawberry dessert. Except maybe, for the name. The fool is a very popular and common english dessert. The word fool is was originated in the 16th century to describe pureed fruit with custard or cream. The most popular fruits that were used were apples and Rhubarb.


In my version of the fool, Fresh strawberry compote is folded with whipped cream. And then there is also the custard that is prepared separately. The custard and the whipped cream are then spooned in layers in a clear glass tumbler or flute so that the pretty bands of red and white are seen through. 


I had made this dessert a couple of weeks back and the recipe has been in my drafts since then. Since mother's day is round the corner, I think this is a perfect time to share the recipe. 


It's a perfect dessert that is a breeze to make and yet makes you feel incredibly pampered. The strawberry fool is fluffy, fruity and bursting with berries. It's a lovely light dessert that can be had after a meal. Or when you craving for a dessert that is not overtly sweet.


Strawberry fool recipe:
Preparation time: 20min
Cooking time: 15min
Serves- 4

Ingredients:
For the custard:
Milk- 250ml+2tbsp
Custard powder- 2tbsp
Sugar- 3tbsp
For the strawberry compote:
Strawberries- 200gms, hulled and sliced
Sugar- 2tbsp
Other ingredients:
Whipping cream- 250ml
Icing sugar- 2tbsp
Strawberries- 3-4, for garnish


Method:
For the custard:

  • In a bowl, mix the 2tbsp of milk with the custard powder to form a smooth paste and set aside.
  • In a pan, Bring 250ml of milk to a boil. Add the custard mixture and sugar and allow the mixture to simmer on low heat. Keep stirring the mixture till the mixture has thickened. 
  • Remove the mixture from heat and allow to cool.
For the strawberry compote:
  • Place the strawberries and sugar in a sauce pan and cook over medium heat till the strawberries release their juices and the mixtures turns pulpy. Continue to cook until the juice turns into syrup and the strawberries break down. Remove from heat and set aside to cool.
To assemble the Fool:
  • Whip the whipping cream and icing sugar till soft peaks form. Gently Fold in 3tbsp of the compote and mix leaving it partially swirled.
  • Spoon 2tsps of strawberry compote in four wide mouthed tumbler or dessert glass. Top the compote with 2-3tbsps of custard. Drizzle a tspn of compote over the custard and top it with 2-3tbsp of the whipping cream.
  • Allow the fool to chill for an hour or two. Garnish with sliced strawberries and serve immediately
Notes:

  • If the whipping cream that you are using is sweetened then you can omit the sugar.

1 comment :

  1. Hi
    Can I use vanilla pudding instead of custard?

    ReplyDelete

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