Fools can be made from many different kinds of fruit. We are particularly fond of black currant, gooseberry and rhubarb, but strawberry, raspberry, blackberry and fraughans (wild blueberries) are all wonderful too.
Dissolve the sugar in the water. String the black currants and cover them with syrup. Bring them to the boil and cook until soft, about 4–5 minutes. Liquidise or purée the fruit and press through a nylon sieve, measure. When the purée is quite cold, add up to an equal quantity of softly-whipped cream, according to taste.
© 1989 Darina Allen. All rights reserved.