Strawberry Fool with Cubeb
This old English recipe screams summer enjoyment. Quick to assemble and eaten even more quickly, it’s a great dessert for a weekend meal with guests or a fun treat to break up the mid-week routine.
Don’t be fooled by the name- it actually comes from an old French word, “fouler,” which means to fold roughly or smash. The strawberries should be crushed with this in mind- well broken down into a pulp so they can better macerate in the sugar. This will provide a nice, runny sauce that will get into the cheese layer on the bottom.
Ingredients
150g mascarpone cheese
1 tsp vanilla extract
1 tsp sugar
2 cups 35% whipping cream
1 Tbsp vanilla extract
3 cups strawberries, leaves and stems removed
1/3 cup sugar
½ tsp cubeb, ground roughly
Method
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1
Stir mascarpone together with the teaspoon of sugar and vanilla extract. Set aside.
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2
Whip cream with tablespoon vanilla.
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3
Set aside a few strawberries for decoration. Smash the rest with a fork in a bowl.
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4
Add sugar and stir well. Let rest 10 minutes.
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5
Place mascarpone mixture at the bottom of some glasses.
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6
Fill cups with alternating layers of the strawberries and whipped cream, ending with the cream.
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7
Decorate with remaining strawberries and sprinkle some ground cubeb on top before serving.
