I guess a fool is so called because even a fool could make one. The only trick is that the fruit must be sharp and slightly acidic so that the cream acts as a foil, providing a creamy mask to bring it all together. However, I’ve also made a delicious fool using very sweet apricots, where I added tang to the cream by mixing in very sharp ewes’ milk yoghurt. Again, it was the contrast of sharp and creamy that pulled it off.
Peel kiwifruit and cut lengthways into quarters, then slice into
Place cream, yoghurt and icing sugar in a bowl and whip to form just-past-soft peaks. Divide half the cream between four glasses, then spoon in kiwifruit. Place remaining cream in glasses, then spoon passionfruit pulp on top. Chill 5 minutes before serving. Serve with a wafer or biscotti to add some crunchy texture.
© 2003 Peter Gordon. All rights reserved.