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Fruit Fool

  • 20m Prep Time
  • 0sCook Time
  • 20m Ready In

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  • Cuisine : British
  • Course : Dessert

4 to 6 servings We are partial to old-fashioned recipes that combine fruit with whipped cream or rich custard. If using cream, serve within 2 hours; pastry cream adds stability, and can be made a day ahead of time. To make a fruit fool with Cooked Fruit Puree, substitute 1 ¼ cups sweetened puree for the fresh fruit mixture. WITH CREAM

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 2 cups blackberries, blueberries, raspberries, or hulled strawberries
  • ¼ to ⅓ cup powdered sugar, depending on the sweetness of the fruit
  • 1 tablespoon lemon juice, or to taste
  • 1¼ cups cold heavy cream
  • 1 tablespoon sugar
  • ½ teaspoon vanilla
  • 1
    • ½ cup sugar
    • 2 tablespoons cornstarch
    • 3 large egg yolks
    • 1 large egg
    • ¼ teaspoon salt
    • 1 ½ cups whole milk
    • (1 vanilla bean, split lengthwise)
    • 2 tablespoons cold unsalted butter, cut into small pieces
    • (1 teaspoon vanilla)
    Sub-recipe steps
    1. Whisk together in a medium heatproof bowl until smooth: ½ cup sugar; 2 tablespoons cornstarch; 3 large egg yolks; 1 large egg; ¼ teaspoon salt
    2. Bring to a simmer in a medium saucepan: 1 ½ cups whole milk; (1 vanilla bean, split lengthwise)
    3. If using, remove the vanilla bean and set aside. Slowly pour half the hot milk over the egg mixture while whisking it constantly. Whisk the tempered egg mixture into the saucepan with the remaining milk and cook, stirring constantly, over medium-low heat until the cream thickens, about 2 minutes. Immediately scrape the custard into a clean bowl and stir in: 2 tablespoons cold unsalted butter, cut into small pieces
    4. If you used a vanilla bean, scrape the seeds from the pod and stir into the pastry cream. If you did not use vanilla bean, stir in, if desired: (1 teaspoon vanilla)
    5. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Let cool, then refrigerate before using. This keeps, refrigerated, for up to 2 days. When ready to use, transfer the pastry cream to a bowl, or a stand mixer with the paddle attachment, and beat on low speed until smooth and creamy.
  • 1½ cups blackberries, blueberries, raspberries, or hulled strawberries
  • ¼ to ⅓ cup powdered sugar, depending on the sweetness of the fruit
  • 1
    • 1 cup cold heavy cream
    • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
    • (½ teaspoon vanilla)
    Sub-recipe steps
    1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
    2. Use immediately.
  • 1
    • 1 cup (100g) powdered sugar
    • Pinch of salt
    • 3 large egg whites
    • (¼ teaspoon almond extract)
    Sub-recipe steps
    1. Combine in a food processor: 1 cup (275g) almond paste, store-bought or homemade; 1 cup (100g) powdered sugar; Pinch of salt
    2. Pulse until finely crumbled. With the machine running, slowly add and process until the mixture is smooth, about 1 minute: 3 large egg whites; (¼ teaspoon almond extract)
    3. Transfer the mixture to a large heavy saucepan and cook, stirring constantly, over medium heat until slightly thickened, about 4 minutes. Transfer to a bowl and refrigerate until cooled and slightly firm, 20 to 30 minutes.
    4. Preheat the oven to 350°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.
    5. Drop the dough by the heaping teaspoon about 2 inches apart onto the prepared baking sheets. Bake until the cookies are tinged with brown, 15 to 17 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.
  • 1
    • Powdered sugar
    Sub-recipe steps
    1. Prepare the batter for: French Sponge Cake (Biscuit)
    2. Scrape the batter into a large pastry bag fitted with a ⅝-inch plain tip. Pipe 4-inch-long fingers at least 1 inch apart on the baking sheets. Sift lightly over the ladyfingers: Powdered sugar
    3. Bake until golden brown, 10 to 15 minutes.
    4. Transfer the ladyfingers to a rack, or slide the parchment paper onto the rack, and cool completely. Store in an airtight container for up to 5 days.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 2 cups blackberries, blueberries, raspberries, or hulled strawberries
  • ¼ to ⅓ cup powdered sugar, depending on the sweetness of the fruit
  • 1 tablespoon lemon juice, or to taste
  • 1¼ cups cold heavy cream
  • 1 tablespoon sugar
  • ½ teaspoon vanilla
  • 1 Pastry Cream
  • 1½ cups blackberries, blueberries, raspberries, or hulled strawberries
  • ¼ to ⅓ cup powdered sugar, depending on the sweetness of the fruit
  • 1 1 cup heavy cream, beaten until stiff
  • 1 Almond Macaroons, crumbled
  • 1 Ladyfingers

Let's Cook

  1. Step 1.

    Puree in a food processor or blender and set aside: 2 cups blackberries, blueberries, raspberries, or hulled strawberries; ¼ to ⅓ cup powdered sugar, depending on the sweetness of the fruit; 1 tablespoon lemon juice, or to taste

  2. Step 2.

    Whip in a large bowl until the mixture holds firm peaks: 1¼ cups cold heavy cream; 1 tablespoon sugar; ½ teaspoon vanilla

  3. Step 3.

    Gently fold the berry puree into the whipped cream, leaving streaks of the fruit mixture. Pour into a glass bowl or divide among cups or glasses and chill thoroughly. Alternatively, layer the fruit mixture with the whipped cream in glasses or cups.

  4. Step 4.

    WITH CUSTARD

  5. Step 5.

    Prepare: Pastry Cream

  6. Step 6.

    Let cool completely and chill until cold. Coarsely blend in a food processor or blender (leave some larger chunks of fruit) and set aside: 1½ cups blackberries, blueberries, raspberries, or hulled strawberries; ¼ to ⅓ cup powdered sugar, depending on the sweetness of the fruit

  7. Step 7.

    In a medium bowl, stir the chilled pastry cream just until smooth, then fold in: 1 cup heavy cream, beaten until stiff

  8. Step 8.

    Fold in the fruit. Do not fold in the fruit puree until perfectly incorporated. Leave some pockets of fruit and some pockets of pastry cream. Transfer to a serving bowl or divide among cups or glasses. Alternatively, layer the fruit with the pastry cream mixture in cups or glasses. Chill thoroughly. Before serving, sprinkle the top with: Almond Macaroons, crumbled

  9. Step 9.

    Or serve with: Ladyfingers

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