A fool is an English dessert of distinction. There is no entomological agreement about how “fool” came to mean dessert. Originally, in the late 1500’s, the dessert was specifically a sweet custard into which one folded pureed stewed fruit, in particular gooseberries, which actually need some cooking to be enjoyable.
Over time, other fruits have been employed and the custard is now often replaced by the easier whipped cream. Personally, if I were making a layered dessert, I would love to see both whipped cream and custard, but that’s a story for another day.
Suzie and her crew were at De Gustibus at Macy’s in Herald Square on Saturday night for a Valentine’s Day extravaganza. You’ll see the recipes here during the week. I begin, of course, with dessert because, as Suzen’s own chef on Saturday night, dessert is the most important dish of the evening.
Here, berries and whipped cream are topped with a layer of Coconut Chocolate Ganache. One taste and you won’t be missing the custard!
This dessert is incredibly easy to make and truly eye catching. And you can make this in abundance. If you have a party coming up, and you are worrying about cake for 40 or 50 or more, you should consider acting like a fool. Everyone will understand.
Strawberry Fool with Cardamom and Coconut Chocolate Ganache
Yield: serves 8
Ingredients:
For the Fool:
- 2 pounds strawberries, stems removed, medium to large berries, halved
- 1-2 tablespoons granulated sugar, depending on sweetness of the berries
- 2 cups whipping cream, whipped and chilled
- 2 sprigs fresh mint
For the Ganache:
- 2 cups coconut milk
- 8 green cardamom pods
- 1 cup chopped semi-sweet dark chocolate
Preparation:
In a medium-size mixing bowl, toss the strawberries and sugar until well combined. Let stand for 30 minutes, tossing occasionally to distribute the natural juices.
In another medium-size mixing bowl, whisk the cream to a stiff peak. Cover with plastic wrap and refrigerate until ready to use. Bring to room temperature for 20 minutes before using.
In a small pot over medium heat, add the coconut milk and cardamom and bring to a gentle boil, about 20 minutes. Remove from heat and add the chocolate stirring until fully melted. Let cool. Strain or pick out cardamom pods and discard.
To assemble the fool, in a tall parfait glass, create layers of cream and strawberries, starting with 2 to 3 tablespoons of whipped cream, topped with 2 to 3 tablespoons of strawberries. Repeat in this order once more and finish with a tablespoon or so of whipped cream. Spoon some chocolate ganache on top and serve, garnished with a fresh mint leaf