FRUIT FOOL
For this dessert, most often I'll use apricot filling. But peach works just as well. On occasion, I have substituted apple or cherry filling, too.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4-6 servings.
Number Of Ingredients 4
Steps:
- Combine the pie filling and whipped topping. Spoon into individual dessert dishes. If desired, sprinkle each with coconut and/or garnish with mint.
Nutrition Facts :
PASSION FRUIT FOOL
There is something about the fragrant astringency of passion fruit, which when mixed with the bland, soft thickness of whipped heavy cream, makes one feel about as near to sensation heaven as it's possible to get at lunchtime.
Provided by Nigella Lawson
Categories easy, dessert
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Chill 6 small wineglasses. Cut passion fruit in half, and scoop out pulp with a teaspoon into a bowl. Mash lightly, cover and refrigerate. Using an electric mixer or by hand, whisk cream until lightly thickened. Refrigerate cream until needed, up to 4 hours.
- When ready to serve, remove cream from refrigerator, and add sugar, lemon juice and liqueur. Whisk mixture until thickened but still slightly floppy. Fold in passion fruit. Spoon into glasses, and serve.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 15 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 9 grams, Sodium 26 milligrams, Sugar 22 grams
CHEF JOHN'S FRESH BERRY FOOL
While certainly not light on the calorie counter, this berry fool (from the French 'fouler' meaning 'to mash') is shockingly airy on the palate. It's that contrast between the rich, fluffy cream and the syrupy, tangy fruit that makes this so much greater than the sum of its parts. Fresh berries are a classic, but this would work with peeled, diced, ripe peaches.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h18m
Yield 4
Number Of Ingredients 11
Steps:
- Place raspberries, blackberries, and strawberries in a bowl. Add lemon zest, lemon juice, and 1/4 cup sugar. Stir until sugar is mixed with fruit and juices begin to form. Cover and refrigerate until chilled, about 1 hour.
- Place heavy cream and creme fraiche in a cold bowl. Add 1 tablespoon sugar and vanilla extract. Whisk until mixture has soft peaks and sharp lines, 5 to 8 minutes.
- Place some cookie crumbs in the bottom of each serving dish. Spoon in some of the fruit and a layer of whipped cream. Repeat layers, ending with a sprinkle of cookie crumbs.
Nutrition Facts : Calories 646.4 calories, Carbohydrate 64.8 g, Cholesterol 113.2 mg, Fat 41.7 g, Fiber 5.8 g, Protein 6.3 g, SaturatedFat 20.7 g, Sodium 286.5 mg, Sugar 30 g
GOOSEBERRY FOOL
Whip up this yoghurt-based fruity syllabub dessert in only 20 minutes - great for a last minute dinner party
Provided by Good Food team
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 6
Steps:
- Put the gooseberries and sugar in a pan with a splash of water. Heat gently, stirring, then bring to a simmer and cook until the fruit starts to burst. Squash the gooseberries with a potato masher or fork until pulpy. Cool then chill until cold in the fridge.
- Put the yoghurt in a bowl and beat with the icing sugar and vanilla until smooth. Gently whisk in the cream (it will thicken as you whisk so don't overdo it). Ripple through the gooseberry pulp then spoon into pretty glasses or bowls to serve.
Nutrition Facts : Calories 388 calories, Fat 32.2 grams fat, SaturatedFat 20.1 grams saturated fat, Carbohydrate 19.8 grams carbohydrates, Sugar 19.5 grams sugar, Fiber 2 grams fiber, Protein 4.3 grams protein, Sodium 0.1 milligram of sodium
GREAT BRITISH FOOL
Provided by Angel Adoree
Yield Serves 6
Number Of Ingredients 7
Steps:
- 1 To make the compote, preheat the oven to 350°F.
- 2 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.
- 3 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.
- 4 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.
FRESH FRUIT FOOL
There is no foolishness about this dessert! Traditional English fruit fools derive their name from the French word 'fouler', meaning to crush. Thank goodness that this word was modified to 'fool', as I don't think too many of us would be keen to be making or eating 'foul' fruits! This recipe is one I have adapted from the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'. I bought the book in preparation for the 2005 Zaar World Tour, so I could track down familiar recipes I've eaten often or heard of but not previously eaten. What I love about the recipes in this book is that from whatever decade or century past they come, they have been updated to suit C21st tastes. This is a prepare-ahead recipe, and the preparation and cooking times below do not include cooling times. BTW, 500g Australian = 455g Canadian = 1 pound American.
Provided by bluemoon downunder
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the fruit according to the type - peel, core and slice apples; trim and chop rhubarb; halve and stone plums; top and tail gooseberries.
- Place the prepared fruit in a saucepan with 3/4 of the caster sugar and the water. Cover and cook over medium heat for 20 minutes, or until the fruit is very soft.
- Meanwhile, to make the custard, bring the pouring cream almost to the boil; lightly whisk the egg and egg yolk in a bowl with the remaining sugar, then stir in the hot cream and vanilla extract; place the bowl over a saucepan of gently boiling water and stir the mixture until it thickens enough to hold a slight trail and thinly coat the back of a spoon lifted out of the custard mixture. TAKE CARE NOT TO OVERHEAT the custard mixture or it may curdle.
- Remove the bowl from the saucepan and cover the surface closely with plastic wrap, right on the surface, to prevent a skin from forming. Allow the custard to cool then chill in the refrigerator.
- Purée the cooked fruit in a food processor or blender, or pass it through a nylon sieve. Chill the purée for at least 1 hour.
- Whisk the cream in a large bowl until it holds soft peaks.
- Combine the custard with the fruit purée and fold it gently into the whipped cream.
- Spoon the fool into tall glass parfait glasses and chill for 2 hours.
- To serve, sprinkle with pistachio nuts or decorate with flowers, and serve with my Shortbreads Recipe #139166.
- Variations: See Soft-fruit Fool Recipe #139165.
Nutrition Facts : Calories 352.3, Fat 25.2, SaturatedFat 15.3, Cholesterol 151.5, Sodium 39.8, Carbohydrate 30.6, Fiber 2, Sugar 25.5, Protein 3.3
CRANBERRY FOOL
A "fool" is a dessert made by folding pureed fruit into whipped cream. In this delectable version, cranberry sauce is the featured fruit. If you're pressed for time, you can use 2 cups frozen whipped topping instead of the whipping cream.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cranberry sauce, orange zest and allspice. Fold in whipped cream. Spoon into dessert dishes. Refrigerate until serving. Garnish with orange peel and mint if desired.
Nutrition Facts :
SOFT-FRUIT FOOL
The soft-fruit culinary sibling of the Fresh Fruit Fool. There is no foolishness about these two desserts! Traditional English fruit fools derive their name from the French word 'fouler', meaning to crush. Fortunately, this word was modified to 'fool': after all, not too many of us would be keen to be making, serving or eating 'foul' fruits! This recipe is one I have adapted from the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'. I bought the book in preparation for the 2005 Zaar World Tour, so I could track down familiar recipes I've eaten often or heard of but not previously eaten. What I love about the recipes in this book is that from whatever decade or century past they come, they have been updated to suit C21st tastes. This is a prepare-ahead recipe, and the preparation and cooking times below do not include macerating and cooling times. BTW, 500g Australian = 455g Canadian = 1 pound American.
Provided by bluemoon downunder
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the prepared fruit in a bowl and, depending on its sweetness, sprinkle with 1/4-1/2 cup of sugar and a squeeze of lemon. Leave to macerate for 30 minutes.
- Purée the macerated soft fruit in a food processor or electric blender. If using strawberry, raspberry or blackberry purée, pass through a fine nylon sieve into a bowl to remove theseeds before custard and whipped cream. Chill the purée for at least 1 hour.
- Meanwhile, to make the custard, bring the pouring cream almost to the boil; lightly whisk the egg and egg yolk in a bowl with the remaining sugar, then stir in the hot cream and vanilla extract; place the bowl over a saucepan of gently boiling water and stir the mixture until it thickens enough to hold a slight trail and thinly coat the back of a spoon lifted out of the custard mixture. TAKE CARE NOT TO OVERHEAT the custard mixture or it may curdle.
- Remove the bowl from the saucepan and cover the surface closely with plastic wrap, right on the surface, to prevent a skin from forming. Allow the custard to cool then chill in the refrigerator.
- Whisk the cream in a large bowl until it holds soft peaks.
- Combine the custard with the fruit purée and fold it gently into the whipped cream.
- Spoon the fool into tall glass parfait glasses and chill for 2 hours.
- To serve, sprinkle with pistachio nuts or decorate with flowers, and serve with my Shortbreads Recipe #139166.
- Variations: See Fresh Fruit Fool Recipe #139164.
Nutrition Facts : Calories 335.8, Fat 25.3, SaturatedFat 15.3, Cholesterol 143.4, Sodium 40.2, Carbohydrate 25.7, Fiber 1.7, Sugar 20.9, Protein 3.7
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