Adventures in homemade, budget aware cooking.

Strawberry Fool

Sometimes I really want to be in the kitchen, but the thought of cooking another meal is very upsetting and overwhelming.  I open up my recipe books and my box of recipe cards trying to come up with yet another brilliant idea for dinner and am instantly bombarded with sweet treats and desserts and candies and chocolate.  All I want to make are treats.

Friday night, I attempted Marcus Wareing’s Strawberry Fool – which as it turns out is so easy a fool (aka me) could make it.  It’s a thick and creamy strawberry mousse and was nicely complemented by fresh leaves of mint from my mother-in-law’s garden.  I liked it, my husband liked it, and two siblings liked it too.  4 out of 4.  Pretty good percentages.

Strawberry Fool (adapted from Marcus Wareing’s “Cook the Perfect…”)

  • 2 lbs fresh strawberries, hulled and quartered
  • juice from 1/2 a lemon
  • 1/3 cup granulated sugar
  • 1/2 package of gelatin
  • 1/4 cup ice-cold water
  • 1 cup cream
  • 1 cup plain yogurt
  • 2/3 cup cream
  • 1 tbsp icing sugar
  • Mint leaves

Heat a saucepan over medium-high heat.  Add strawberries, lemon juice and sugar.  Cook 15 min, stirring frequently.  Remove from heat.  Mix gelatin in 1/4 cup ice-cold water until dissolved.  Pour strawberries into a blender and puree.  Pour into a large bowl.  Stir gelatin mixture into warm puree until gelatin is dissolved.  Cover and refrigerate 1/2 hour.  Lightly whip 1 cup cream.  Stir the yogurt into the puree.  Fold in the cream.  Divide among six glasses and chill overnight. Combine cream and icing sugar.  Top strawberry fool with whipped cream and garnish with mint leaves.


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