I’ve no idea why this dessert is called a fool. I only know that it’s deliciously creamy and light. I’ve been hunting up strawberry recipes because it’s strawberry season in Thailand. The season won’t last very much longer, but in the meantime, I’ve put strawberries into a pie, preserves, coulis, garnish (for Ina Garten’s Chocolate Cassis Cake), and now a fool.
Strawberry Fool (adapted from seriouseats)
24 ounces fresh strawberries, washed, hulled, and chopped
7 tablespoons superfine sugar, divided, plus more as needed
2 teaspoons fresh lemon juice from 1 lemon
1 cup whipping cream
1/4 cup Greek-style yogurt
1/4 teaspoon vanilla extract
Make the compote. Put 12 ounces of strawberries into a medium saucepan with 3 tablespoons sugar. Cook over medium-low heat until the berries spring water and the syrup thickens slightly, about 5 minutes. Remove from heat and add the lemon juice. Taste, and if desired, add more sugar. Chill in the refrigerator at least 1 hour.
Macerate the remaining strawberries. About half an hour after the compote is chilling in the refrigerator, put the remaining strawberries in a medium bowl with 3 tablespoons sugar. Mix to combine. Refrigerate 30 minutes.
Make the whipped cream. Whip the whipping cream with 1 tablespoon sugar until soft peaks form. Gently fold in the yogurt and the vanilla. This results in a stiff cream. Fold in the compote.
Cook’s Note: This is where seriouseats was seriously negligent. Do you add the syrup to the cream too? I was afraid doing so would make the cream watery, so I strained the berries and reserved the syrup. But I now think that the addition of the syrup might have been all right.
Add the reserved syrup to the macerated strawberries.
Assemble the fool. In a pretty stem glass, put 2 tablespoons macerated strawberries with syrup in the bottom of the glass. Top with 2-3 tablespoons cream mixture. Put 1 tablespoon macerated strawberries on top of the cream. Chill and serve.