What is a fruit fool?

Fruit fool is a simple dessert made of cream mixed with sweetened fruit puree. Food is definitely British origin, but has become popular throughout the world as an easy and often refreshing summer. Traditional fruit fools are made of one kind of fruit, usually strawberries or raspberries that are mixed directly into the cream to create a marbled look. Innovative chefs often take freedoms with the basic model, but often combine fruit, add different sweeteners or play with layering of creams and puree.

The word "fool" in the context of fruit fools is most likely derived from the French verb fauler , which means "press". The first English chefs - dating up to 1500 years, according to some accounts - created fools by pushing mature fruit into the pulp and combining the pulp with sugar and then pouring the mixture into fresh cream. Most chefs held one fruit, with strawberry fools and gooseberry fools the most popular varieties. During the warmerSpring and summer months in medieval England often refresh ways to end meals during warmer spring and summer months.

Fruit fools did not fall out of fashion, partly because of their simplicity. Of course, modern chefs are not limited to local or seasonal products, but the berries remain the most common variety Fruit Fool. Chefs often experiment with the pollen of different berries together or combining berries with other fruits, such as cherries, creating new twists.

Form

is another way to innovate fruit crazy chefs. After mixing, the most basic fools are simply praised into shallow bowls. More artistic shots include the service in decorative glass dishes, especially presentations in wine or Martini glasses. Some chefs also experiment with a stripe, layering of fruit puree and cream into alternate belts to create a pafait look that CAN dinner dinnerThen mix for yourself. The most complex versions of this type of fruit fools include different fruit puree in different belts and are almost always ended with a fruit decoration.

Flow fool must generally be served immediately because it usually does not store well. The purified fruit tends to have a lot of residual water. When it sits, this water separates, which can reduce the cream. Highly acidic fruit, such as lemons, lime and oranges, could also be creamy sour if they remain left for a long time. Citrus fruits are therefore almost never seen in fruit fools.

In English cuisine there are many goodies that are similar to fruit crazy because British desserts have a long history of combining fruit and creams. For example, food known as the mess eton is slightly more than the whole berry - usually strawberries - mashed with heavy whipped creams and Putin's offal. Australian and New Zealand's favorite Pavlov's incorporates the base of meringue with cream and finally fresh fruit. Two defining characteristicsThe fruit fool is his step with the puree and its use of sugar rather than meringues.