Strawberry Fool
An almost-instant and delicious treat to welcome Strawberry season and Summer!
Yay! The sun is finally shining strong, the flowers are all in bloom and juicy, deep red, and plump strawberries are everywhere! I guess Summer is pretty much here!
Strawberry Fool is a super-easy and delicious way to prepare strawberries, be it as a special breakfast, yummy lunchbox treat, or as a refreshing and low-sugar dessert.
Traditionally, recipes will call for whipped cream (which you could substitute), and sometimes the strawberries are further crushed in a blender, to turn more into a pulpy consistency, after macerating (see below).
However, as you’ll find out, this version with plain yoghurt is super versatile and equally delicious, also great when made with coconut-based yoghurt, for a dairy-free version.
Garnish each glass with a mint leaf or use your imagination! Chamomile flowers and pansies look particularly adorable, or for something more decadent, you could try a sprinkle of crushed Gingernuts or Amaretti biscuits.
Strawberry Fool
Serves 2
Ingredients:
5 -6 strawberries
½ tsp icing sugar
A few drops vanilla extract (optional)
½ cup plain yoghurt (or coconut yoghurt)
To garnish:
Mint leaves or edible flowers, optional
Method:
1. Dice strawberries into small pieces and place them in a bowl. Add vanilla extract (if using).
2. Dust chopped strawberries with the icing sugar, using a fine sieve. Let it sit for about five minutes (this process is called ‘macerating’. The sugar will react with the acidity of the fruit and it’ll draw the liquid out from the strawberries, creating an instant and delicious syrup).
3. In the meantime, get your small serving glasses or bowls ready. Give the yoghurt a gentle mix, so it’s lump-free and creamy,
4. When the resting time for the strawberry macerating is up, give it a stir with a spoon, so strawberries are coated in the syrup.
5. Starting with the yoghurt, make alternating layers of yoghurt and the strawberries, until glasses are nearly full.
6. Finish with a dollop of yoghurt, scatter the last of the strawberries and drizzle any of the syrup left in the bowl. Garnish each glass with a tiny mint leaf or edible flower (if using), and serve!
You can also make Strawberry Fool in advance and keep it in the fridge (covered) until serving time.