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Fools’ Gold: Celebrate first of April with elegant yet uncomplicated desserts

This April 1, let’s fool around.

With a few ingredients – fruit, sugar, whipping cream or custard – the classic English dessert is one of the quickest and easiest to make.

Fool-proof, one might say.

While there’s not much to them, fools are as elegant as they are uncomplicated. The richness of the cream is balanced by acidity and sweetness of seasonal fruit, making for a lovely and light dessert.

The dish is traditionally made with custard and pureed, stewed fruit – gooseberries, in particular. And it’s been around awhile. The dessert dates to at least the 16th century.

The origin of the name isn’t altogether clear. But it’s believed to have come from the French verb “fouler,” which means “to press.” Pressing or mashing the fruit is basically what happens when it’s pureed and, in some cases, pushed through a fine-mesh sieve to remove little seeds.

Rhubarb, raspberry and strawberry are among the most common fools. But, really, any fruit will do.

Fresh fruit is sometimes used in place of cooked fruit puree. Other recipes call for chopped pieces of fruit or syrupy fruit compote. But it’s fun – and quite pretty – to fold in the jammy swirls, creating colorful ribbons in the custard or cream.

To that end, fools are best served in small, clear glass cups or dishes, displaying the contrasting layers. Short and wide-mouthed Mason jars, stemless wine or martini glasses, and sundae dishes could all do the trick.

Modern recipes usually use whipped cream instead of vanilla custard – and save time. Some skip the cream and use Greek yogurt, which makes the fool even faster to prepare. Ricotta and fromage blanc could also be substituted. Mascarpone would be amazing.

Vegan recipes typically call for coconut milk or cream or whipped, silken tofu.

Sugar is the traditional sweetening agent. Alternatives are honey, agave and maple syrup. Additional flavoring – rosewater, citrus, liqueur, spices such as nutmeg, cardamom and cinnamon – is sometimes added.

For serving, consider – for texture – a shortbread cookie, rolled pirouette wafer, amaretti, crushed gingersnaps or – perhaps – pistachios, pine nuts or almonds. Garnish with fresh fruit or mint sprigs.

One of the best things about this almost-effortless treat is it’s pretty much timeless. There’s a fool for all seasons. Use whatever fresh fruit is ripe and available or whatever berries you have in your freezer.

You can be foolish any time of the year, not just for April Fools’ Day.

Strawberry Fool

From “Eating Well In Season,” by Jessie Price and the editors of Eating Well

1/4 cup whipping cream

2 teaspoons powdered sugar

1/8 teaspoon vanilla extract

1 quart strawberries, finely chopped

Chill a small bowl and the beaters of an electric mixer. Whip whipping cream with the chilled beaters in the chilled bowl until soft peaks form. Add powdered sugar and vanilla extract and continue beating until the peaks are firm but not stiff. (Do not overbeat.) Fold in 1 quart finely chopped strawberries.

Yield: 8 servings, about ½ cup each

Peach Fruit Fool

From “Sensationally Sugar Free,” by Susanna Booth

1 cup coconut water

1/3 cup cornstarch

1 cup crème fraiche

5 ripe peaches

Whisk the coconut water and cornstarch together in a saucepan until smooth, then bring to a boil, whisking continuously. When the mixture has become translucent and thick, take it off the heat and let it cool completely, stirring occasionally. It will thicken more as it cools. Stir in the crème fraiche until well combined.

Cut four of the peaches in half and remove the pits. Dice flesh into pieces not more than ½ inch square. Place them in a large bowl and spoon over the crème fraiche mixture. Stir everything together, then chill in the refrigerator for an hour.

Just before serving, spoon the fool into serving bowls. Cut the remaining peach in half and remove the pit, then slice up and use to decorate the fools.

Tangy Raspberry Fool

From www.marthastewart.com

10 ounces frozen raspberries, thawed

1/4 cup granulated sugar

Coarse salt

1 1/2 cups cold heavy cream

1/3 cup powdered sugar

4 teaspoons fresh lemon juice

In a blender, combine raspberries, granulated sugar and a pinch of salt, and puree until sugar dissolves, about 1 minute. Pour mixture through a fine-mesh sieve into a medium bowl, pressing on the solids (discard seeds).

In a large bowl, using an electric mixer, beat cream and powdered sugar on high until stiff peaks form, about 3 minutes. Beat in lemon juice. In six small glasses, alternate layers of raspberry puree and whipped cream. With a skewer or thin-bladed knife, gently swirl whipped cream and puree together. Smooth tops and serve immediately.

Rhubarb Fool with Vanilla Coconut Cream

From www.thefirstmess.com

For the compote

1 pound rhubarb, pink and light pink parts, chopped

Juice of 1 orange

1/4 cup agave nectar or raw honey or maple syrup (plus more to taste, if desired)

1/2 teaspoon ground cardamom

1/2-inch fresh ginger root, peeled and finely grated

For the Vanilla Coconut Cream

2 cans full-fat coconut milk, chilled overnight

3 tablespoons maple syrup or powdered sugar

1/2 vanilla bean, seeds removed (or 1/2 teaspoon vanilla extract)

Handful of roasted pistachios, shelled and chopped (optional)

For the compote: Combine all ingredients in a large saute pan over medium heat. Bring to a boil. Simmer the mixture until the rhubarb starts to break down and the consistency is slightly jammy and compote-like, about 15 minutes. Set aside to cool completely.

Make the cream: Remove the top layer of solid cream from the cans of coconut milk, carefully avoiding the water at the bottom of the can. Place the cream into a small bowl. Add the maple syrup or powdered sugar and vanilla bean seeds. Mix with a hand mixer on medium-high speed, stopping occasionally to scrape down the sides. Mix until a lightly stiff, whipped cream-like consistency is achieved. Wrap and set aside in the fridge until you’re ready to use it.

To serve: Place about a half-cup of the cooled rhubarb compote into each serving dish. Top with a dollop of vanilla coconut cream and a sprinkle of pistachios, if desired.

Kiwi Fruit Fool

From www.joyofbaking.com

4 kiwi fruits

1 cup heavy whipping cream

1/4 cup, plus 1 tablespoon white sugar, divided

Peel and cut the kiwis into quarters. Place in a food processor and process until you have a rough puree. Transfer to a bowl and stir in ¼ cup sugar (add more if needed). Refrigerate for several hours. Then place mixing bowl and whisk in the freezer for about 15 minutes. Whip the cream and remaining sugar until stiff peaks form. With a rubber spatula gently fold in the kiwi puree, leaving some streaks of the cream. Pour into glasses. Cover and refrigerate until serving time (up to 4 hours).

Gooseberry Fool

By Lotte Duncan via www.bbc.com

This traditional gooseberry fool recipe uses fragrant elderflower cordial and homemade custard.

For the puree

1 pound gooseberries

5 ounces elderflower cordial

For the custard

2 egg yolks

1 teaspoon arrowroot powder

1/2 cup plus 2 tablespoons milk

6 teaspoons sugar

1/2 cup plus 2 tablespoons double cream

Fresh elderflowers, to decorate

Top and tail the gooseberries. Put them into a pan with the elderflower cordial. Bring to a boil and then simmer gently until soft and pulpy. Leave to go cold, and then place in a serving dish.

Make the custard: Heat the milk up in a pan to the point of boiling. Beat the egg yolks, arrowroot and sugar together in a custard jug and pour the hot milk into the jug. Mix well and then return to the pan. Heat gently until the custard thickens, but do not boil. Strain into a clean bowl and cool.

Whip the cream to the same consistency of the gooseberries.

Gently stir the cream into the gooseberries and then fold into the custard. Try to give it a marbled effect in the serving bowl. Place a few elderflowers on top to decorate.