STRAWBERRY FOOL
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Add the strawberries to a bowl, sprinkle over the granulated sugar and strawberry liqueur and let steep 10 minutes.
- Meanwhile, add the cream and powdered sugar to the bowl of a mixer and whip to soft peaks. Mash the strawberries with a fork and fold them into the cream.
- Spoon the fool into individual glasses. Crush some ladyfingers on top. Top each with a sprig of mint and a whole strawberry!
STRAWBERRY-ORANGE FOOL
Provided by Aida Mollenkamp
Categories dessert
Time 1h53m
Yield 2 to 4 servings
Number Of Ingredients 4
Steps:
- Blend 2 cups of the strawberries, and 1/2 cup of the sugar in a blender or food processor until smooth. Transfer to medium saucepan and cook over medium heat until bubbling and just thickened. Set aside to cool, then refrigerate and chill for about 1 hour. Stir in remaining 1 cup strawberries.
- In a medium clean, cold bowl, beat cream with the remaining 2 tablespoons of the sugar and liqueur until stiff peaks form. Fold the whipped cream into strawberry mixture. Chill fool until beginning to set, about 30 minutes.
STRAWBERRY AND BAILEY'S FOOL
This Irish recipe is entered for the World tour 2005, a RecipeZaar event. I haven't tried it yet, but will very soon! The recipe is from The Irish Heritage Cookbook written by Margaret M. Johnson. It is a David Foley recipe from the Hibernian Hotel in Dublin.
Provided by PanNan
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Place 6 stem glasses in the refrigerator to chill. Reserve 6 strawberries for garnishing.
- In a blender or food processor, puree the remaining strawberries until smooth.
- Beat the cream in a deep bowl until stiff peaks form (just before the butter stage). Add half of the strawberry puree and the Bailey's Irish Cream to the whipped cream, and gently fold with a rubber spatula until blended.
- Divide 1/4 of the strawberry cream mixture among the glasses, then top with a layer of the fruit puree and continue to alternate layers of cream and fruit. Top each with a strawberry and dust with confectioner's sugar.
Nutrition Facts : Calories 376.3, Fat 32.8, SaturatedFat 20.3, Cholesterol 120.7, Sodium 49.8, Carbohydrate 15.2, Fiber 1, Sugar 11.4, Protein 2.5
STRAWBERRY FOOL
A lovely summery dessert with a fruit, that doesn't need cooking.
Provided by bestchefcheltenham
Time 1h
Yield Serves 6
Number Of Ingredients 4
Steps:
- Wash and remove the stalks from the strawberries. If you picked the strawberries yourself, the fluffy hull would lift out as you pull of the stalk. Place the hulled strawberries in one of the bowls.
- Crush the strawberries with a potato masher until you have a lumpy puree. If there is too much liquid, strain some away. This stops the fool from getting too runny.
- Whip the cream in the other bowl with the rotary whisk until, when you lift up the whisk, the cream forms little mountain peeks.
- Using a tablespoon, fold the crushed strawberries into the bowl of cream, using the spoon like a paddle, until the strawberries are all completely folded in and there is no more white cream. Add a squeeze of lemon juice, to taste.
- How much icing sugar you need, depends on how sweet you like it. Sift in a little, heaped spoonful at a time, folding it in well. Keep tasting the mixture, until it is just right.
STRAWBERRY FOOL
This Minimalist recipe is as basic as dessert gets, and especially in strawberry season it's just perfect. It is essentially fresh strawberries and whipped cream (substitute heavy cream, sour cream or yogurt). It can be eaten right away or refrigerated. Only a fool would pass this up.
Provided by Mark Bittman
Categories brunch, easy, quick, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.
- Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.
- Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 22 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 14 grams, Sodium 24 milligrams, Sugar 31 grams
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