Strawberry And Baileys Fool Recipes

STRAWBERRY AND BAILEY'S FOOL

Steps:

• Place 6 stem glasses in the refrigerator to chill. Reserve 6 strawberries for garnishing.
• In a blender or food processor, puree the remaining strawberries until smooth.
• Beat the cream in a deep bowl until stiff peaks form (just before the butter stage). Add half of the strawberry puree and the Bailey's Irish Cream to the whipped cream, and gently fold with a rubber spatula until blended.
• Divide 1/4 of the strawberry cream mixture among the glasses, then top with a layer of the fruit puree and continue to alternate layers of cream and fruit. Top each with a strawberry and dust with confectioner's sugar.

GREEK YOGHURT STRAWBERRY FOOL

Steps:

• Place strawberries in a medium sized bowl. Sprinkle with sugar; allow to sit, tossing occasionally, until juices are released and sugar dissolved, about 30 minutes.
• Using a potato masher, gently mash strawberries until you have a pulpy puree. It is best NOT to use a blender or food processor because it will liquefy the berries.
• In a large bowl stir together yoghurt, honey, almond extract and lemon zest. Gently fold in the strawberry puree.
• Chill in refrigerator for at least 1 hour. Serve in dessert bowls garnished with slivered almonds.
• Raspberries can be substituted or use your imagination.