Kiwifruit and Passionfruit Fool

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.