There are lots of recipes for fruit fools, and to complicate things further, some people even spell fool "foole". But regardless of spelling, as a rule, fool(e)s are easy to make successfully.
Ingredients:
♕ 1.5 lb/700g rhubarb stalks
♕ 1/3 cup+1 T+1t/70g+15g+5g cane sugar
♕ 1/4 cup+1T/80g+25g honey note: if I had real maple syrup, I'd use that instead!
♕ 1T/15mL good vanilla extract
♕ just over 1/2 cup/125g whipping cream
♕ 5 strawberries, sliced
Procedure:
♕ Place a medium-large mixing bowl, preferably metal, and a mixer attachment into your freezer.
♕ Cut your rhubarb into 1 inch/2cm long bits
♕In a pot, cover rhubarb and 80g honey + 70g sugar with boiling water. Stew on medium-high heat for 3 minutes.
♕ Remove 3/4 cup/220g rhubarb, approximately, from the water and set aside. Pour off any liquid that you can, but do be gentile with the cubes, as you do not want them to become a stringy mess.
♕ Continue to stew remaining rhubarb for about five more minutes, then use a colander or sieve to separate the matter from the liquid. With this batch, do not worry about preserving the chunks, they will become mash and that's alright. Drain the liquid as well as you can and place the rhubarb into a bowl. Stir in 25g honey.
♕ Make the whipped cream by getting your frozen bowl and mixer attachment, pouring the 125g of cream into the bowl, and whipping for approximately 7 minutes. Start on low speed and gradually increase it, adding vanilla and 15g sugar (cane if you like rough texture, plain white or powdered if you want smooth whipped cream) just before the cream begins to form peaks. Be careful not to overwhip!
♕ Spoon about half of the whipped cream into the mashed rhubarb, mix, and place on the bottom layer of your serving bowl. Top with sliced strawberries. Place unmashed rhubarb on top of that, and dust with 5g sugar. Garnish with remaining strawberry slices, and whipped cream. note: if you have rum raisins, I suggest breaking them out for this recipe as well.
♕ Refrigerate ASAP
♕ Done!
Ingredients:♕ 1.5 lb/700g rhubarb stalks
♕ 1/3 cup+1 T+1t/70g+15g+5g cane sugar
♕ 1/4 cup+1T/80g+25g honey note: if I had real maple syrup, I'd use that instead!
♕ 1T/15mL good vanilla extract
♕ just over 1/2 cup/125g whipping cream
♕ 5 strawberries, sliced
Procedure:
♕ Place a medium-large mixing bowl, preferably metal, and a mixer attachment into your freezer.
♕ Cut your rhubarb into 1 inch/2cm long bits
♕In a pot, cover rhubarb and 80g honey + 70g sugar with boiling water. Stew on medium-high heat for 3 minutes.
♕ Remove 3/4 cup/220g rhubarb, approximately, from the water and set aside. Pour off any liquid that you can, but do be gentile with the cubes, as you do not want them to become a stringy mess.♕ Continue to stew remaining rhubarb for about five more minutes, then use a colander or sieve to separate the matter from the liquid. With this batch, do not worry about preserving the chunks, they will become mash and that's alright. Drain the liquid as well as you can and place the rhubarb into a bowl. Stir in 25g honey.
♕ Make the whipped cream by getting your frozen bowl and mixer attachment, pouring the 125g of cream into the bowl, and whipping for approximately 7 minutes. Start on low speed and gradually increase it, adding vanilla and 15g sugar (cane if you like rough texture, plain white or powdered if you want smooth whipped cream) just before the cream begins to form peaks. Be careful not to overwhip!
♕ Spoon about half of the whipped cream into the mashed rhubarb, mix, and place on the bottom layer of your serving bowl. Top with sliced strawberries. Place unmashed rhubarb on top of that, and dust with 5g sugar. Garnish with remaining strawberry slices, and whipped cream. note: if you have rum raisins, I suggest breaking them out for this recipe as well. ♕ Refrigerate ASAP
♕ Done!
Cool. I have to try this. Thomas
ReplyDeleteDefinitely! Rhubarb is offered in stores for some mysterious reason right now, perfect for fooling around with!
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