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4
ServingsEasy
By Richard Sax and Marie Simmons
Published 2000
A lightened version of the traditional British fool, which is a mash or puree of fruit folded with copious amounts of whipped cream. Berries, gooseberries, or plums are most commonly used in fools. This fool is made with thickened yogurt, enriched with a small amount of whipped cream. The recipe is from Alan Hill, chef at Gleneagles, a spectacular golf resort in the Scottish Highlands, where he puts the considerable local bounty to imaginative use.