A Fool For Strawberries Recipes

STRAWBERRY FOOL

Steps:

• Place chilled heavy cream in a large mixing bowl, or the bowl of a stand mixer.
• Beat until light and fluffy, being careful not to overheat.
• Set aside or chill until ready to use. (You might need to whisk it or beat it again for a few seconds if you don't use it right away and it separates.)
• Place strawberries in a medium bowl.
• Sprinkle with sugar and add vanilla extract.
• Mash the strawberries, leaving some larger pieces.
• Let stand for a few minutes.
• Add about half of the mashed strawberries to the whipped cream, folding with a large silicone spatula.
• Reserve the remaining strawberries to use when serving.
• Spoon some of the cream into four serving glasses or dishes, top with some of the remaining mashed strawberries, and another spoonful or two of the cream and a few sliced strawberries.
• Serve immediately, or place in fridge to chill until ready to serve.

STRAWBERRY FOOL RECIPE | STRAWBERRY & CREAM DESSERT

Steps:

• In a saucepan or skillet, combine chopped strawberries with sugar, lemon juice, and vanilla extract. Mix well, and let it sit for 15-20 minutes. The strawberries will release their juices. Turn on the heat, bring the strawberry mixture to a boil, then reduce the heat to simmer. Cook until the strawberries begin to soften (mash the strawberries with a wooden ladle) and juices reduce to a thick, syrupy liquid (about 10 minutes). Remove the pan from heat, transfer to a bowl, let it cool down completely.
• In the bowl of your stand mixer fitted with a whisk attachment/or use a hand blender, add in the chilled heavy cream, beat on medium-high speed until it forms soft peaks.
• layer some strawberry compote at the bottom of the serving glass or jar, followed by a layer of whipped cream. Make as many layers as you'd like, finishing with the strawberry compote as the last layer. Refrigerate until ready to serve. Garnish with chopped strawberries! Enjoy!

STRAWBERRY FOOL

Steps:

• In a blender, combine the strawberries (reserve a few slices for garnish), sugar and lemon juice. Puree until smooth. Push the berry mixture through a sieve and discard the seeds.
• Using an electric mixer, whip the cream just until stiff peaks form. Take a large spoonful of the whipped cream and stir it into the strawberry puree to lighten the mix. Fold the strawberry mixture gently into the whipped cream. Gently spoon the fool into a chilled serving bowl and garnish with the reserved strawberries and mint leaves. Refrigerate before serving, at least 1 hour and up to 4 hours.

STRAWBERRY FOOL

Steps:

• Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.
• Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.
• Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.