Strawberry Fool

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When I chose the theme of “Single Serve Desserts” from Valli’s list for the Blogging Marathon #90, I was totally buzzing with ideas. I mailed Valli asking her what she actually meant. I already had the Sticky Date Pudding in my draft kitty, so I had to think of two more. But I wanted to know if she was looking for microwave type dishes or anything that is served individually would do. Actually, by me sending her that email, she got all confused. Then she wrote back, as long as they are served individually and it is a dessert, anything is fine. Ah, matter over! 😀

This is one of the easiest pudding recipes I have ever tried, apart from the Serradura. A typical no-brainer – I wonder whether that is the reason this dessert is called “Fool”? 😉 Jokes apart, a fool is an English dessert, where a custard is folded in with fruit puree.

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Traditionally, gooseberries were used and now almost all fruits are used to make a fool. Moreover, the custard got replaced with whipped cream in modern versions, making it an even easier dessert to prepare! I feel the custard and whipped cream combination would taste really good, but unfortunately I had no custard in my pantry – travelling home this month end, so finishing off most of the stuff! 😉

If you are having quick guests and run out of idea, then fool is the dessert for you! You can use any fruit that gets easily mashed. Berries are definitely the best bet. I have used frozen strawberries, that I simply thawed and mashed up before adding it to the whipped cream. You can use mixed berries or any frozen fruit of your choice. Off to this simple recipe…

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5 from 3 votes

Strawberry Fool

Course Dessert

Cuisine English

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 3 -4

Author Rafeeda

Ingredients

• 2 sachets whipping powder
• 2/3 cup cold milk
• 1 tsp vanilla extract
• 200 gm frozen strawberries
• 1 tsp strawberry extract optional
• Mint leaves for garnish

Instructions

• Defrost the strawberries. Crush with a potato masher into a lumpy puree and set aside.
• Whip the powder, milk and vanilla extract till medium peaks.
• Fold in the crushed strawberries and strawberry extract if using, just till mixed.
• Divide into 3 or 4 dessert cups. Allow to set for 2 hours.
• Garnish with mint leaves and fresh strawberries and serve cold.

Notes

Instead of whipping cream powder, you could use 300 ml whipped cream plus icing sugar to your sweetness, whipped to soft peaks. Then proceed with remaining steps.
You can replace half the quantity of whipped cream with equivalent quantity of custard, ie. 1 to 1 1/4 cup of thick and smooth custard should do.
I added the strawberry and it's juices and it seemed fine. If you feel there is too much liquid, you can sieve the strawberry puree and use.
To make the dessert a little healthier, you could substitute half the whipping cream with strained yogurt or sour cream.

Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#90.

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