Use your favorite fruit in this delicious dessert that takes just a few minutes to make, and it’s really easy too.
A dessert that is as quick and easy to make like this shouldn’t taste so good.
First, a little history on the ‘fool’.
A fool, or foole, is in fact a very old dessert. It’s origins can be traced back to the 15th century. The word fool is believed to originate from the French word for crush or press (I prefer squish) – foule. Gooseberry is the traditional fruit, but over the centuries, other soft fruits have been used – such as raspberries, apricots and cherries.
I grow soft-fruits in my garden, so summertime brings an abundant display of potential ingredients for this mouth-watering dessert. It was only recently that I caged over my fruit bushes to prevent the pesky birds from stealing my crops, so this year I have had a glut. Perfect for a fool – even when they’re slightly past their best and have started to soften. I’ve had gooseberries, blueberries, tons of raspberries. A few unwelcome brambles have provided some very welcome blackberries.
However, with access to fruit from all over the globe, we can be imaginative as we like. I like to experiment with all sorts of fruits and fruit combinations. Here are some of the fruit options I’ve enjoyed:
- Blueberry (another classic)
- Passion-fruit and coconut (desiccated)
- Black cherry
Citrus fruits don’t work as well because their acid makes the dairy separate into curds and whey (great if you’re making cheese). However, you could use lemon curd, lime curd or orange marmalade (especially with thick cut rind) – if any of these are your thing then you have no need to cook them.
- 250g – 300g of soft fruits
- 200ml double cream
- 200g Greek yogurt (you can use French-style if you prefer, just be aware it is sharper so you may need a bit more sugar to taste)
- 3-5 tbsp caster sugar
- 1-2 tbsp icing sugar
Other flavorings (optional):
- 1 tsp vanilla extract (don’t use vanilla essence)
- 1 tsp orange essence
- 1 tsp lemon essence
- 1tbsp cassis
- Caramel (when used with banana)
You won’t believe how easy this is.
- Pour the soft fruit and caster sugar in a pan. Add roughly 10ml of water. Now put this on a low heat and stir until the fruit softens. Mash it with a spoon until it looks like a puree. Once it’s at a consistency you desire, then take it off the heat and let it cool. Once this ‘compote’ has cooled, taste it: it should be sweet but not sickly. I prefer mine a little on the sharp side at this stage (icing sugar to come.)
- Next, pour the yoghurt into a bowl and whisk in the icing sugar and additional flavoring until smooth. Then add in the cream and whisk until it thickens. Now fold in the fruit ‘compote’ – don’t go mad. Pour this into bowls or glasses, and you’re done. I like to sprinkle over a handful toasted oats, if I’ve used raspberries.