Traditional English Fool - v.2 Strawberry Elderflower
This classic fool is for those who want to celebrate the wonders of strawberry season. Here in New England our local strawberries are not yet really ready, but those in the grocery are a true delight. The elderflower in here gives a light floral note that is unparalleled. It's not like rose, not like lavender. For Americans, you can compare the elderflower to the Honeysuckle, it's my best description. You have probably tried it in St. Germain Liquer, and can definitely substitute the syrup here for St. Germain, a little bit of liqueur never hurt any ... adult.
You don't want to overly heat the strawberries, they become spongy and sad, the brightness leaves when you overheat them, so keep the heat low and keep it short. Just enough to break down the fruit a little.
STRAWBERRY ELDERFLOWER FOOL
serves approx six
INGREDIENTS
- 1 -2 pints strawberries
- 1/4 cup elderflower syrup
- 1/4 cup sugar
- 1 quart heavy cream
- 2 tbs confectioners sugar
INSTRUCTIONS
Slice your strawberries, should create about four evenly sliced pieces out of one strawberry. Place them in a bowl with the syrup and sugar and set aside for about a half an hour covered. Over the half hour, the sugar and strawberries start to break down and create that lovely bright red syrup. Place the mixture over low heat on the stove for 2-3 minutes to continue to break down the strawberries. Pulse in a blender or with an immersion blender for a few seconds and set in refrigerator to cool. Wait to make your whipped cream until the strawberry mixture is cool
With you heavy cream, use electric beaters or a kitchen aid to make your whipped cream. If you are sweetening your cream, add it about half way through the process before you get your peaks so it is incorporated throughout.
Mix 1/2 to 2/3 of the strawberry mixture right over your whipped cream and fold over a few times to create a marbly look. Divide into your serving bowls. These can sit in the fridge for a few hours before you serve.
When serving spoon over the rest of the fruit mixture evenly and add your topping. I used a chocolate lace cookie here for the crunch and chocolate that kept this fool version traditional and dessert-like.
