Passion-Fruit Fool

Passion-Fruit Fool
Passion-Fruit Fool
When my Scottish stepmother married my father, in 1963, she had a lot to learn about cooking. Once she made my father what she thought was a charming American variety of onion for dinner; they turned out to be bulbs of garlic. She's come a long way since then, providing our family with increasingly exotic taste memories influenced by years of living in Mexico and Brazil. The secret to a good fool, whatever the fruit, is to taste as you go. Some need more sugar; any fruit with little acidity benefits from a smidgen of lemon or lime juice; and more delicate flavors, like mango, require less cream. Active time: 15 min Start to finish: 1 1/4 hr (includes chilling)
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8
American Milk/Cream Dessert No-Cook Kid-Friendly Quick & Easy Spring Passion Fruit Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
  • Carbohydrate 39 g(13%)
  • Cholesterol 102 mg(34%)
  • Fat 28 g(43%)
  • Fiber 5 g(21%)
  • Protein 3 g(5%)
  • Saturated Fat 17 g(86%)
  • Sodium 42 mg(2%)
  • Calories 401

Preparation Whisk purée with 2/3 cup sugar in a bowl until sugar is dissolved. Beat cream with remaining 1/3 cup sugar in another bowl with an electric mixer until it just holds stiff peaks. Fold sweetened purée into cream. Cooks' note:Fool is best eaten the day it is made. Refold if fruit juices begin to separate from cream. Variations (number of servings vary): • Raspberry, blackberry, or strawberry: 1 pound fresh or thawed (but cold) berries, puréed, or 1 1/2 cups unsweetened fruit purée, strained; 1/2 cup sugar; 1 1/2 cups heavy cream; 1 tablespoon lemon juice. • Guanabana (soursop) or mango: 1 (14-ounce) package thawed (but cold) unsweetened guanabana or mango purée (1 1/2 cups), or 2 mangoes (1 1/2 pounds), peeled, seeded, and puréed; 1/2 cup sugar; 3/4 cup heavy cream; 2 tablespoons lime juice.

Preparation Whisk purée with 2/3 cup sugar in a bowl until sugar is dissolved. Beat cream with remaining 1/3 cup sugar in another bowl with an electric mixer until it just holds stiff peaks. Fold sweetened purée into cream. Cooks' note:Fool is best eaten the day it is made. Refold if fruit juices begin to separate from cream. Variations (number of servings vary): • Raspberry, blackberry, or strawberry: 1 pound fresh or thawed (but cold) berries, puréed, or 1 1/2 cups unsweetened fruit purée, strained; 1/2 cup sugar; 1 1/2 cups heavy cream; 1 tablespoon lemon juice. • Guanabana (soursop) or mango: 1 (14-ounce) package thawed (but cold) unsweetened guanabana or mango purée (1 1/2 cups), or 2 mangoes (1 1/2 pounds), peeled, seeded, and puréed; 1/2 cup sugar; 3/4 cup heavy cream; 2 tablespoons lime juice.

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