This is the first dessert I made since moving back to Toronto. I love making all kinds of “fools” although technically this is closer to a mousse since I did not “fold” the pureed fruit into the cream but feel free to play with the recipe to make it your own.
I love it because it is similar to a mousse without using gelatine or egg whites. It is all heavy cream goodness.
The Occasion & Inspiration
Even though spring feels far away from here I wanted to make a dessert that would bring us the flavours of summer to help us get through this longest winter. This is a very loose recipe by the way. Made mostly intuitively so again, please feel free to make it your own.
Put 2 1/2 cups of sliced strawberries (I used frozen) in a sauce pan with 1/3 cup sugar and 2 tbsp water.
Bring to a boil and then turn down to a simmer. Let bubble for 5 minutes. Skim off pink scum.
Let cool to room temperature and then chill in fridge.
To hasten this process I put the strawberry syrup into a heat tempered bowl and lowered it into a baking dish containing ice water. I was in a bit of a rush.
Now I was just excited to be able to get out my food mill for this part but if you want to use a strainer instead, that is fine. This will make it more mousse-y which I prefer. If you want more of the traditional style of a fool, puree strawberry syrup.
BTW I used the medium food mill plate so there was still some texture with minimal seeds.
Whisk in 1 tsp vanilla extract. Also chop up some fresh strawberries, put into a bowl and sprinkle with 1 tsp of sugar to help them macerate in the fridge.
Once ready to serve whip 2 cups of heavy cream with 1 tbsp skim milk powder (optional), 3 tbsp icing sugar and 1 tsp vanilla extract or bean paste. Reserve 3/4 cup of the heavy cream for garnish.
I prefer to fold in the strawberry syrup quite well but you can keep it swirly if you prefer.
Divvy strawberry cream mixture in little serving containers and top with whipped cream and macerated strawberries. Divine!!! A little goes a long, long way.
BTW Jamie made Amuse Your Bouche’s Nacho Pasta Bake for dinner (she used grated zucchini instead of mushrooms) and it was fantastic! Very flavourful and it was vegetarian to boot.
Our sister Shannon made a festive side salad which was the perfect accompaniment.
A totally delicious feast before we got creative.
People brought treats and Jamie came up with the fabulous idea of serving the chocolate covered goji berries in beautiful teacups. Genius!
I loved going through magazines and gluing inspirational photographs into my spring studio yearbook! It is wonderful to have a place for all those amazing images and to keep track of my new life here in Toronto. Jamie has also allowed early bird access to the summer studio yearbook if you are interested.
It is amazing to get back to journalling, cooking and treat making again. Life is getting closer to feeling normal. I even made a spaghetti dinner the other night. Food is coming back into my world and it is wonderful to share with others.
BTW the strawberry fool was a huge hit! Total creamy dreamy strawberry deliciousness. Serious comfort food.