Monday, February 9, 2015

Layered Strawberry Fool

So, this is the time of year where strawberries seem to be going on special relatively cheap at Carrs/Safeway, so I thought I'd share some of what I'm doing with the little red jewels.

Here's a dessert that takes a bit of prep work (I usually make the custard in the morning to let sit in the fridge until dinnertime), but it is so worth it as it is super yummy!

Just remember to macerate your strawberries (just add clean cut strawberries to a bowl and add a liberal amount of sugar or honey over the top and just let sit for a few hours or overnight.  Yum!) beforehand and you're set to go with this recipe.

Layered Strawberry Fool

  • 1 1/4 cups milk
  • 2 egg yolks
  • 1/2 cup sugar
  • a dash of vanilla extract
  • Macerated strawberries (I usually make a pound or so for this recipe)
  • 1 cup heavy cream, whipped to soft peaks

1.  The morning before, or at least a few hours before dinner, make the custard.  Whisk 2 tbs of the milk with the sugar, egg yolks and vanilla extract.  Whisk until the yolks have significantly lightened in color.

2.  Heat the remaining milk until just below the boiling point (bubbles should start breaking the surface of the mixture, but not tons of them).

3.  Stir milk SLOWLY into egg mixture, whisking constantly, until 1/2 of the milk is incorporated well and then you can add the rest of the milk all at once.  Whisk briskly to combine.

4.  Return mixture to pan and heat over medium low heat until the mixture thickens and coats the back of a spoon (don't heat at too high of a heat or you'll scramble your eggs in the custard...not good eats!).  Let cool for 15 minutes and then transfer to a heat safe bowl.  Cover with plastic wrap and place in fridge to set.

To serve:  Place custard in bottom of some pretty glasses.  Spoon macerated strawberries on top and then finish off the layers with a good thick layer of whipped cream.

To eat:  Use a spoon and mix to combine all the layers and enjoy strawberry fool goodness!

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