Kids' Corner: Strawberry Fool

We've been enjoying our bonus round of late summer strawberries for the past couple weeks. We have two day-neutral varieties — Tribute and Seascape — that have a re-bloom in August. These berries ripen continuously until about mid-September, when we start to lose the light and heat required to get them nice and red. 

Tiegan has been leafing through Hugh Fearnley-Whittingstall's The River Cottage Family Cookbook a lot lately, and over the weekend she up and made a dessert recipe all on her own. She told me later that she changed the recipe as she went, because she didn't think it needed as much sugar — a smart chef knows the quality of her ingredients! Below she explains her adaptation of the River Cottage recipe for Strawberry Fool.

Strawberry Fool

Here's my recipe:
1 cup of pureed strawberries
1 cup of heavy cream
1 tablespoon of powdered sugar

I whipped the heavy cream and folded in the pureed strawberries. Then I folded in the sugar but not thoroughly so that you could get a straight-up strawberry bite or a sweetened strawberry bite. 

It would taste good with shortbread, but otherwise it tastes good by itself.


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