3/4 pound fresh strawberries (hulled and quartered) plus a few for garnish
1 large mango (peeled and chopped) reserve a couple pieces for garnish
1/4 cup white sugar
1 1/4 cup heavy cream
1/2 teaspoon pure almond extract
mint sprigs for garnish
In a chilled bowl beat heavy cream until soft peaks, add almond extract and beat until stiff peaks. Put in refrigerator.
In a food processor put strawberries and 1/4 cup minus 1 Tb of sugar. Pulse until smooth. Put in mixing bowl and set aside.
Rinse out the food processor and add in the mango and 1 Tb white sugar. Pulse until smooth. Put in another mixing bowl.
Remove a couple of dollops of the whipped cream for the top of the desert. Divide whipped cream in half and fold each half into the strawberry puree and mango puree. Work quickly so the cream does not warm up and separate.
Put each puree cream mixture into a pastry bag or ziptop bag. For the ziptop bag (which is what I use) push mixture into one corner and snip the very tip. Pipe mixtures alternately into wine glasses, 2 times each for each glass of each mixture.
Top with a dollop of whipped cream and pieces of strawberry and mango.
Put in refrigerator from 1 - 4 hours.
A "fool" is a British desert that comes from the French word fouler which means "to mash". Whatever you want to call it, it is amazingly fruity and light even though you are using heavy cream. We found it very refreshing at the end of a big meal and not heavy at all. Don't be tempted to add more sugar as the slightly tart freshness of the fruit is what makes it pair so well with the rich cream.
UltimateCook
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reviews & comments
Do you need to use almond extract?
Almond extract will give it the best flavor. You can substitute vanilla if you wish - or add sugar. Don't whip the cream plain, however, as it will be too bland (it needs some sweet flavor).
September 25, 2013
I used frozen sweetened strawberries and canned mango and omitted the sugar with the strawberries. Turned out great! Very pretty too.