Total Pageviews

Sunday, January 16, 2011

Strawberry Fool!

Strawberry Fool!
Total: 20 mins, plus cooling and chilling time
Active: 20 mins
Makes: 6 servings (3 cups)

12 ounces strawberries, washed, hulled, and cut into large dice about 2 1/2 cups
1/2 cup plus 2 tablespoons granulated sugar
Pinch fine salt
1/2 teaspoon finely grated lemon zest from 1/2 medium lemon
1 1/2 teaspoons freshly squeezed lemon juice
1 cup heavy cream, chilled
1/2 teaspoon vanilla extract

1.  Place strawberries, 1/2 cup of the sugar, and salt in a medium, nonreactive saucepan and stir until
strawberries are coated in sugar. Mash with a potato masher until about half of the strawberries
are completely smashed but some medium-sized chunks remain.

2.  Place the pan over high heat and cook, stirring occasionally, until bubbles form along the edge,
about 5 minutes. Skim any foam from the surface of the sauce with a spoon and discard. Add lemon
zest and juice, stir to combine, and bring to a full boil, about 2 minutes more.

3.  Remove from heat. Skim foam and discard. Transfer sauce to a heatproof container and let cool to
room temperature. Refrigerate until cold, about 30 minutes. (If not using right away, cover and
refrigerate for up to 3 weeks.)

4.  Once the sauce has cooled, whisk the cream in a large bowl until it reaches soft peaks (the peaks
should bend like a soft-serve ice cream cone). While whisking, gradually add the remaining 2
tablespoons sugar. Add vanilla and continue to whisk until the cream reaches stiff peaks (standing
straight up).

5.  Measure 1/4 cup of the strawberry sauce and set aside. Using a rubber spatula, fold the remaining
sauce into the whipped cream until nearly incorporated, leaving a few streaks of whipped cream and
sauce. Divide the fool among six 1/2-cup serving bowls or ramekins and garnish with reserved
strawberry sauce. Serve immediately or refrigerate for up to 2 hours.

No comments:

Post a Comment