Strawberry fool forever
Just in case you didn’t notice…it’s berry season here in Wisconsin. But I promise this will be my last strawberry post…they’re almost out of season. But today at the farmers’ market I picked up some black raspberries so expect the beloved galette to reappear next with those dark delights inside.
I’ve been reading Nigel Slater’s Real Fast Food and I swear the man is a genius. The recipes are easy, delicious, and invite adaptation and substitution. His type of cooking appeals to me because it is simple, straightforward, and relies upon using the best products the area and the season has to offer, augmented by a well stocked pantry.
Tonight’s treat is decadent, yet refreshing and light, and so beautiful, it is sure to impress. A strawberry fool is simply some perfect strawberries, diced and lightly sugared, folded in to freshly whipped cream. I added some flourishes by creating a puddle of rhubarb goo, spooning strawberries into the middle, then plopping the fool on top. Because basil goes so well with strawberries I scattered some about and added a spare leaf and a berry for garnish.
Strawberry Fool
adapted from Real Fast Food by Nigel Slater
20 really ripe lovely strawberries, stemmed and diced
1 tablespoon cane sugar
3/4 cup whipping cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla
Rhubarb goo*
4 basil leaves, chiffonade
Chill your mixing bowl and beater so that it is ice cold. Your cream should also be very cold. Add the cane sugar to the strawberries and stir in. Stick them in the refrigerator until it is time to serve dessert. Then whip the cream into soft peaks, add the powdered sugar and vanilla to the cream and whip it again for a moment to combine. Gently fold the berries into the cream using only as much of the juice as the cream can hold.
To plate, pour the remaining juice and any rhubarb goo you might have into the bowl, spoon in some fool, scatter the basil, top with any juice you strawberry juice remains, and garnish if you like.
I think it might take you a total of ten minutes to make this dessert, but your guests will think you’re a genius..because you are!
*I make rhubarb goo by cooking it down with sugar orange zest, and white wine. If you have a china cap you could pass it through there and probably get a better appearance, but I don’t have one so I used the blender.
8 Responses to “Strawberry fool forever”
1 Holler 1 July 2007 @ 6:30 am
Oh, Wow! That is the most amazing dessert ever! And it is so simple! I can taste it.
I am having guests for dinner tonight, so I am going to give it a go. I just interrupted writing this comment, to run off and phone Graham, who is shopping. I asked him to buy whipping cream and strawberries! I have basil, rhubard and vanilla pods, so I am all set!
2 Katiez 2 July 2007 @ 7:50 am
I do love a fool!
3 Karen 2 July 2007 @ 6:19 pm
That looks foolishly delicious! I love the touch of basil.
4 Kate 3 July 2007 @ 6:09 am
I wonder where the name ‘fool’ came from….d’ya suppose it’s because it causes one to act so foolish with joy over it? Or because its so simple to make even a fool could do it??
Yum….
5 stockton 3 July 2007 @ 11:58 am
slater is a genius, you’re right - The Kitchen Diaries is an amazing book! check it out!
6 vanessa 3 July 2007 @ 4:15 pm
Holler, how did your dinner turn out? Did you make the fool?
Katiez, don’t we all!
karen, the basil really made it special.
Kate, no fool like a tasty fool.
Stockton, I’ve got Kitchen Dairies on my call list at the library and I can’t wait to read it.
7 Holler 5 July 2007 @ 3:18 pm
Hi Vanessa,
I made the fool! It turned out really well, but I forgot the vanilla. So it was a fool making a fool!
The rhubarb goo was delicious, definitely my favourite part of this dish!
8 vanessa 5 July 2007 @ 5:58 pm
Holler, I don’t think leaving out the vanilla made much of a difference what with all those other flavors. I know what you mean about the goo…I have a jar of it in the fridge and I want to eat it on everything…ice cream especially.
Hey thanks for the tag…I love memes!
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