Why I have never made a fool before I don’t know.
Light, tangy, sweet, fruity, creamy, easy, beautiful.
Fool is as pleasureable to make as it is to eat. When you stir the fruit into the cream there it makes a delightful soft ‘splop’ noise and a swirl of colours that’s just gorgeous.
I am working out how to maximise my intake of homemade fool for the duration of the summer.
First I made a light green gooseberry fool, with gooseberries donated by a kindly neighbour. Then, with the 2nd half of the large pot of cream I made a ‘summer fruit fool’ with raspberries, tayberries, loganberries and red-currants from the garden. It really can be as simple as squashing up the fruit, sweetening it and stirring it into lightly whipped cream.
I went just a little further to make these super dreamy
Gooseberry Fool
To a bowl of topped and tailed gooseberries add 1/3 of their weight in sugar and a split vanilla pod. Bake in a warm oven in a covered casserole dish for around 1/2 an hour until the berries soften and start to burst. Allow to completely cool then refrigerate. BTW – this version would work brilliantly for rhubarb too, I just turned my rhubarb into crumble though.
Liquidize the syrupy green goo with a stick blender and add some icing sugar to sweeten if they are still too tangy.
Sieve out the pips and stir into the lightly whipped cream then allow to set in the fridge a little before serving.
Summer Fruit Fool
Gather as many lovely red berries as you can and liquidize with a blender. Sieve out the pips then add icing sugar to sweeten. Stir into a bowl of lightly whipped cream. Don’t stir too well…leave a few swirls of colour. Spoon into a glass or bowl.
Quantities are quite vague and ‘to taste’ but a large 600ml pot of cream made two generous bowls of fool once added to the large punnet of gooseberries and a bowl of red fruits.
Ed
July 11, 2011
Looks very nice. I’ll have mine now thank you please
Rufus' Food and Spirits Guide
July 11, 2011
Looks wonderful. Also, I like saying fool. It’s just the coolest name for a dessert.
akentishkitchen
July 12, 2011
You’ve never made fool before?? Are you kidding me? Better late than never, I guess 😉 and what a beautiful example to kick off with. So purdy!
Karen
July 13, 2011
The photos of the fools look so beautiful and light. They would be the perfect ending to a summer meal.
Sasha @ The Procrastobaker
July 15, 2011
These look divine! More a work of art than a dessert 🙂 And i too dont know why i havnt made a fool before, ive always known how stupendously easy they are yet with gorgeous outcomes, nothing much more summery than that gorgeous pud you have there 🙂 oh yes…and i LOVE gooseberries! So underused. lovely recipe, and your photos…just wow!
thingswemake.co.uk
July 15, 2011
What a lovely comment. Thank you so much!
Kathryn
July 15, 2011
I’ve actually never tried or heard of a fool before! Looks deelish! Love your choice of gooseberries- they’re way underrated!
MothersHeart
July 15, 2011
YUMMMMMMMMMMMMM!
thedrivencook
July 18, 2011
I’ve never tried making fools either- guess I shouldn’t be missing out huh?!
rsmacaalay
August 1, 2011
Truly amazing and refreshing, I love that swirls!
thefooddoctor
August 9, 2011
Your photography is stunning
I have never made a fool before but it looks like the perfect summer dessert
thingswemake.co.uk
August 10, 2011
Thank you for your lovely comments Food Doctor!
Janice
July 22, 2014
Fools are also lovely when made with half cream and half plain yoghurt. I don’t eat cow’s milk produce so would use goats cream and yoghurt.
Super pictures.