rhubarb: 6 posts

My first introduction to fool, a classical English dessert dating back to the 16th century, was through Elizabeth David’s wonderful book Summer Cooking. David’s characteristically laconic recipe could not have been more appealing. “ 1lb. of strawberries, 3 oz. sugar, 5oz. double cream. Sieve the hulled strawberries. Stir in the sugar. Add this purée gradually to the whipped cream, so that it is quite smooth. Turn into a shallow crystal or silver dish, and put in the refrigerator for several hours, if possible underneath the ice-trays, so that the fools gets as cold as possible without actually freezing. It is important to cover the bowl, or everything else in the refrigerator will smell of strawberries.”

I love the airy texture of the mousse, the strong fragrance of strawberries and the refreshing sensation on the palate. Although fool (or foole as it used to be spelled) is traditionally made with gooseberries, it offers nearly limitless opportunities for experimens with different fruit pairings. Cream, as any fat based substance, picks up the aroma molecules beautifully, and it provides an excellent canvas on which to paint with flavors.

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