No Fool Like a Fruity Creamy Bitter Fool
May. 25th, 2015 08:42 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Strawberry Fool with Bitters.
1 pound strawberries (about 2 baskets, 3 cups)
2 Tbsp sugar, less if the berries are sweet (I used 1)
1 1/2 tsp bitters (I used 1/2 tsp each orange, plum, and peach bitters)
1 cup heavy cream
2 Tbsp plain yogurt
In a small saucepan over low heat, combine strawberries and sugar and cook, stirring occasionally, until strawberries soften and the juices that they release cook down into a syrup,4-5 minutes. Stir in bitters and let cool.
Just before serving, whip together heavy cream and yogurt to soft peak. Separate berries into four bowls. Fold cream into the cooled strawberries and syrup, leaving cream quite streaky. Sprinkle flaky salt over top to serve.
What worked: This was a nice summer dessert, and quite simple.
What didn't: The berries were quite ripe; they didn't really form syrup. We didn't whip the cream far enough to get it past liquid. Those two together meant the bowls were moosh rather than having pockets of cream and strawberries.
Adding the yogurt in makes the cream tangier; I'd just use creme fraiche instead which hits the same notes and would be easier to deal with.
Will I make it again? I might. It's an easy dessert that takes advantage of strawberry season.
1 pound strawberries (about 2 baskets, 3 cups)
2 Tbsp sugar, less if the berries are sweet (I used 1)
1 1/2 tsp bitters (I used 1/2 tsp each orange, plum, and peach bitters)
1 cup heavy cream
2 Tbsp plain yogurt
In a small saucepan over low heat, combine strawberries and sugar and cook, stirring occasionally, until strawberries soften and the juices that they release cook down into a syrup,
Just before serving, whip together heavy cream and yogurt to soft peak. Separate berries into four bowls. Fold cream into the cooled strawberries and syrup, leaving cream quite streaky. Sprinkle flaky salt over top to serve.
What worked: This was a nice summer dessert, and quite simple.
What didn't: The berries were quite ripe; they didn't really form syrup. We didn't whip the cream far enough to get it past liquid. Those two together meant the bowls were moosh rather than having pockets of cream and strawberries.
Adding the yogurt in makes the cream tangier; I'd just use creme fraiche instead which hits the same notes and would be easier to deal with.
Will I make it again? I might. It's an easy dessert that takes advantage of strawberry season.
