Stuck without a dessert? Strawberry fool to the rescue

By Leah Eskin

 

Chicago Tribune

Bananas are berries. This dire news comes direct from the internet, at the far end of a night of berry-soaked revelry. And the strawberry, we regret to report, is not.

While this information is informative, in its eggheaded way, it does little for the midsummer reveler eager to indulge in summer’s best (if loosely defined) berry.

The strawberry, mashed and folded into whipped cream, is called fool.

Any fool, with or without a book, can determine it’s both simple and delicious.

STRAWBERRY FOOL

Prep: 30 minutes | Chill: 1 hour | Makes: About 3 cups, serves 6

INGREDIENTS

1 pint (10 ounces) fresh, ripe strawberries

1/4 cup plus 1 tbs. sugar

1/2 teaspoon finely grated lemon zest

1 cup heavy cream

1 teaspoon vanilla extract

DIRECTIONS

Macerate: Hull and slice berries. Set aside 1/4 cup sliced berries in a large bowl; set a medium-mesh sieve on top. Tumble the rest of the berries into a large saucepan. Stir 1/4 cup sugar and the zest into the pan. Let rest until berries release some of their juices, about 15 minutes. Mash to a pulp with the back of a fork.

Thicken: Heat saucepan over medium-high, stirring until juices thicken, 1-2 minutes. Press through the sieve; discard solids. Let cool.

Whip: Using an electric mixer fitted with the whisk attachment (or simply a bowl and whisk), whip cream, remaining 1 tablespoon sugar and the vanilla to sturdy peaks.

Fold: Gently and thoroughly fold berries and the juices into the cream.

Chill: Cover and chill, at least 1 hour. Scoop into small bowls and enjoy.

 

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