Great British Fool Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup heavy whipping cream
1 tablespoon confectioners' sugar
1 cup fruit compote
For the compote
1 pound seasonal fruit (such as blackberries, raspberries, gooseberries, or rhubarb), trimmed
2 1/2 tablespoons granulated sugar
couple of splashes of elderflower or ginger syrup (optional)
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Directions: |
Directions: To make the compote, preheat the oven to 350°F.
Place the fruit in a large saucepan and sprinkle with the sugar. Add enough water to just cover and bring the mixture to a boil, letting, allowing the sugar to dissolve. Let the mixture simmer for 10-15 minutes, until the fruit has completely softened.
Add the syrup, if using (elderflower works very well with gooseberries, and ginger is great with rhubarb). Check the compote for sweetness and add more sugar if you desire. Allow the compote to cool, then chill in the refrigerator for 30 minutes.
Whisk the cream and confectioners' sugar together until soft peaks form (it should not be too thick), then fold in the compote. Divide the fool among 6 decorative glasses and serve. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: At the mention of this British dessert, the name of this delicate dessert actually comes from the French word fouler, meaning to press or crush, referring to the crushed fruits that are gently folded into thick cream. It is this simplicity that makes the dish shine.
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