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Strawberry Fool Recipes
GETTING READY 1. Thoroughly defrost strawberries if frozen. 2. Following direction on the package dissolve gelain in water let it just warm. 3. Crush strawberries to get puree. MAKING 4. In a medium bowl blend strawberry puree with yogurt. 5. Pour yogurt puree
MAKING 1 Press 350 g 3 4 lb strawberries through a wire sieve and slice rest of the strawberries. 2 In a bowl beat the cream and honey together until thick. 3 Fold in the strawberry puree and the slices blend thoroughly. 4 In a freezerproof glass serving dish
Place the whole strawberries and 3 tablespoons of the honey in a food processor or an electric blender and puree about 30 seconds. Transfer the mixture to a medi um size nonmetallic saucepan add the jam and boil over moderate heat uncovered for 3 minutes.
MAKING 1 Sieve the strawberries to make a puree. 2 Whisk the cream till it has thickened and then fold it in the sugar strawberry puree and Cointreau. 3 Turn the concoction into 4 strong individual serving pots. 4 To freeze the preparation cover it label and
In a blender or food processor puree strawberries. Stop blender or processor and stir in honey. In a medium size bowl beat heavy cream until it begins to thicken. Add 1 tablespoon honey and vanilla and continue beating until soft peaks form. Fold strawberry
Crush the berries with a fork in a large pudding basin. Fold in the other ingredients gently but thoroughly. Spoon into glasses or small pots and chill for half an hour before serving. An almond biscuit or shortbread would make a charming accompaniment.