For a traditonal fool, puree all the berries, then fold into the whipped cream. For the "ombre" version shown in the photo. Reserve some of the puree for the bottom layer. Divide the whipped cream into 3 bowls. Add varying amounts of the remaining puree to two of the bowls of whipped cream, reserving 1 bowl of plain whipped cream. Add a small amount of puree in the bottom of each glass. Top with darkest layer, then middle layer, then whipped cream. Makes 4-6 servings depending on the size of the container.
- 1 pint of strawberries washed, hulled and chopped
- 1/2 cup of sugar divided
- 1 cup of heavy cream
- 2 tablespoons Chambord (Raspberry liqueur) optional
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Add 1/4 cup of sugar and the Chambord to the strawberries and let them macerate for about 15 minutes, to bring out the juices, stirring occasionally. With a slotted spoon, reserve 1/2 of the berries. Puree remaining berries and juice in a food processor or blender, leaving puree a bit chunky.
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Whip cream to stiff peaks in a mixer, adding the remaining 1/4 cup sugar, a little at a time, about half way through.
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To finish a classic Fool, you would then carefully fold in all of the remaining strawberry mixture into the whipped cream, or as I did, (mostly for photographic purposes) add the puree to the whipped cream in varying degrees to create an "ombre" effect. (see notes above)
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Chill fools for one hour for best flavor.