(Air date: March 31, 2016. Source: Chef John Folse.)
Prep Time: 1½ Hours
Yields: 8 Servings
A “fool” is a traditional English dessert made of puréed, stewed fruit and a sweet custard. This is a perfect dessert for late March or early April while strawberries are in peak season in Louisiana.
3¼ cups sliced fresh strawberries
1¾ tsps unflavored gelatin
3 tbsps water
1? cups powdered sugar
1? cups heavy whipping cream
¾ tsp vanilla extract
fresh mint leaves for garnish
In a small bowl, sprinkle gelatin over water and set aside to soften gelatin. In a food processor, process strawberries and powdered sugar together until smooth. In a 1-quart saucepan over low heat, combine strawberry mixture and softened gelatin. Using a whisk, beat mixture occasionally until it comes to a simmer and gelatin is dissolved. Remove from heat and allow to cool 30 minutes. In bowl of an electric mixer, combine heavy whipping cream and vanilla. Beat cream mixture on high speed until stiff peaks form. Add half of cooled strawberry mixture. Combine on low speed until well blended. In small glasses or parfait cups, layer 1 tablespoon cool strawberry mixture, ½ cup whipped cream mixture then top with 1 tablespoon cool strawberry mixture. Refrigerate until set, 30 minutes or up to 2 hours, before serving. Garnish with fresh mint, if desired.