Fool is such a strange dessert, strangely named. Many people would make their excuses rather than eat a bowl of lightly whipped cream flavoured with one of the sourer fruits. For others, it is heaven and I love to watch their faces as the first spoonful slips down. Certainly it works best with that group of fruits which divide people: rhubarb, gooseberries, blackcurrants; although Mags makes an incredible fool of apricots, the recipe for which, she says, we will have to wait. Of course you could go out and buy some delicate confectionery instead of the cute little biscuits below, but they are easy to make and you’ll feel so pleased with yourself.
PUT THE SUGAR and water in a pan and bring it slowly to the boil, then add in the blackcurrants and simmer them on very low heat for five or six minutes, until the currants are soft. Puree the currants and their cooking liquid and pass the puree through a fine sieve to take out seeds and skins, then leave it to cool. Whisk the cream until softly whipped. When the currant puree is cold, fold in about two thirds of the cream, taste it and fold in more cream as you see fit - you may not need all of it.
Serve the fool in bowls or tall glasses with a multitude of tiny biscuits on the side.
© 1999 All rights reserved. Published by Cork University Press.