Here comes spring, and importantly, April Fools’ Day, and what better reason to cosset yourself with a foolish, indulgent dessert? Those crafty Brits have several foods with rather silly names, and for a long time I had only read about “Fools” without knowing exactly what they were. Discovering the true nature of “Bubble and Squeak” was such a disappointment. For such a long time I had pictured “Berry Fools” as very exotic and Willy Wonka-y, without the annoying tinge of blue.
Imagine my surprise to discover that Fools are simple, divine and easy-to-prepare – my main requirements for food. Plus you can vary them according to your own chimerical whims: are blueberries on sale this week? Go for it. Did you find a long-neglected raspberry bush in the back yard sprouting warm, luscious berries? Pick them right away! Do you have a package of frozen strawberries left in the freezer from last summer’s daiquiri binge? Perfect. And then there is the quintessential gooseberry, which I have never encountered in our markets, but perhaps you will…
Berry Fools are mashed up or macerated fruit, mixed into a heady combination with whipped cream. Some recipes add liqueurs, which you can do if you are feeling fancy. If not, perhaps you can add a drop of pure vanilla extract, or maybe a vanilla bean to build another layer of flavor. I have also seen some recipes that call for a little texture – and they suggest crumbled meringues. I so rarely bake meringues that this adds another layer of toil, with beaters and extra bowls to clean…
Berry Fools
4 cups strawberries or 3 cups blackberries, blueberries, raspberries, lingonberries, rhubarb (you name it!)
1/2 cup sugar
1 tablespoon orange or berry liqueur or vanilla extract (optional)
1 teaspoon lemon juice
1 1/2 cups heavy cream
Gently rinse berries, no bruising, please.
Macerate the berries: put the berries, sugar, lemon juice and the liqueur or vanilla in a bowl, cover with plastic wrap and let sit for about half an hour.
Use a large fork to mash the berries a bit, or swirl them in a blender for a moment. Set aside.
In another bowl, whip the cream until soft peaks form. Gently fold berry mixture into the whipped cream. Spoon into serving dishes, top with some leftover berries, or drizzle the mixture with the last drips from the bowl or blender.
Deelish!
Bubble & Squeak: https://britishfood.about.com/od/easybritishrecipes/r/bubblesqueak.htm
Eton Mess: https://www.foodnetwork.com/recipes/nigella-lawson/eton-mess-recipe/index.html
Rhubarb Fool: https://www.marthastewart.com/recipe/rhubarb-fool
April Fool Hoaxes: https://www.museumofhoaxes.com/hoax/aprilfool/
“April 1. This is the day upon which we are reminded of what we are on the other three hundred and sixty-four.”
~ Mark Twain
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