I’ll admit it — for me, food is fun! And as the first of April is nearly here, it’s time for one of my favorite — and easiest — Afternoon Tea recipes at our Berkshires Bed and Breakfast. April Strawberry Fool.
A fool is an old English dessert made by mixing pureed fruit, whipped cream, and sugar. Traditionally rose water or another flavoring agent is added.
According to Joy of Cooking, long ago the word “fool” was “a term of endearment,” and the dessert (or foole in its original spelling) dates back at least to 1598 and possibly to the 15th century. It’s not clear why the dessert is called a “fool,” although some think it may be from the French verb fouler, to crush or press.
Gooseberries were originally the most common fruit fool. Although today fools incorporate any seasonal fruit, in the UK gooseberry fool remains the perennial favorite.
Wash and cut two cups of luscious strawberries. Add two tablespoons of granulated sugar and mix. Let the berries macerate for 10-15 minutes. Whip two cups of heavy cream and fold the cream into the strawberries. For a bit of a “kick,” you may wish to add a couple of tablespoons of kirsch, brandy, or port. Chill well.
What can be easier and more delicious! No joke!
I haven’t seen gooseberries at the green grocer, but here at Birchwood Inn, our favorite is strawberry or raspberry fruit fool.