"Wise Men say, only fools rush in... but I can't help falling in love with you....."
The mind races through this simple dish, so refreshing on a summer's day, one might find its modern equivalent in popularity to yogurt with fruit at the bottom, though no artificially sweetened yogurt can compare to fresh crushed fruit and cream, so simple, yet so easy to fall in love with the ease of preparation and the delightful result! There are numerous allusions made to fools, from that accompanied King Lear on his howling journey across the moors to the more modern blunderer asking "what kind of fool am I". But the name of this gossamer dessert comes from the French word foule meaning pressed or crushed and usually refers to a combination of fruits and thick cream. It is a dish that is sublime in its simplicity!
Ingredients:
- 12 oz. fresh strawberries (It's ok to try with any berry) washed, hulled, and cut into large dice
- 1/2 cup plus 2 tblsp. sugar
- Pinch of salt
- 1/2 tsp. finely grated lemon zest
- 1 1/2 tsp. freshly squeezed lemon juice
- 1 cup heavy cream, chilled
- 1/2 tsp. vanilla extract
Method:
Place the strawberries, 1/2 cup of the sugar, and salt in medium, non-reactive pan and stir until the strawberries are well coated in the sugar. Mash the fruit until about half of them are smashed, leaving some medium sized chunks. Place the pan over high heat and cook, stirring occasionally, until bubbles form along the edge, about 5 minutes. Add lemon juice and lemon zest, and bring to a boil - for about 2 more minutes. Skim any foam from the surface. Remove from heat and let it cool down, then refrigerate for about 30 minutes until it is cold. Whisk the cream in a large bowl until it reaches the soft peak stage. While whisking add the remaining 2 tblsp. of sugar. Add vanilla and continue to whisk until the cream reaches still peaks. Measure 1/4 of the strawberry sauce and set aside. Using a rubber spatula, fold the remaining sauce into the whipped cream, leaving a few streaks of whipped cream and sauce. Divide the fool among six 1/2 cup serving bowls or decorative glasses and garnish with straberry sauce and berries.
Serve immediately or refrigerate for up to 2 hours. What I wouldn't give to be a fool today - yum!
