We’d like to say we have some kind of culinary trick up our sleeve for April Fool’s Day, but the best we can offer is a recipe for Strawberry Fool. A fool is a classic European treat that typically combines crushed fruit with thick cream or yogurt. No joke, this is a light, lovely dessert that makes the most of very ripe fruit. – Dana Coffield
Strawberry Fool
London chef Marcus Wareing shared this recipe in his forthcoming “Cook the Perfect…” book, due in bookstores on Monday. Don’t be intimidated by the ingredient “gelatin leaves” – they’re available in domestic grocery stores. In a pinch, you can substitute 1/4 envelope of Knox powdered gelatin for the leaves and skip the soaking step. Serves 6.
Ingredients
2 1/4 pounds soft, ripe strawberries, hulled and quartered lengthwise
juice of 1/2 lemon
1/3 cup plus 1 tablespoon granulated sugar
2 leaves gelatin
1 cup heavy cream
1 cup thick, plain yogurt, preferably Greek
To finish
2/3 cup heavy cream
1 tablespoon sifted confectioners’ sugar
Directions
Place a large, heavy saucepan over medium to high heat. When hot, put in the strawberries, lemon juice and granulated sugar. Cook for about 15 minutes, stirring frequently. Remove from the heat. Soak the gelatin leaves in ice water for about 10 minutes until soft. Meanwhile, pour the contents of the saucepan into a blender and purée until smooth. Transfer to a large bowl.
Remove the gelatin from the water and squeeze off the excess moisture. Stir into the warm purée until dissolved. Cover and refrigerate for about half an hour until chilled, but not set. Lightly whip 1 cup cream.
Stir the yogurt into the purée, then fold in the whipped cream until evenly mixed. Divide equally among six glasses. Cover and refrigerate for at least six hours, preferably overnight.
To finish, lightly whip the remaining cream with the confectioners’ sugar until it just holds its shape. Spoon on top of the fools. Serve immediately, or keep in the refrigerator for up to two hours before serving.
