SERVES 4
PREPARATION 15 MINS, PLUS CHILLING TIME
COOKING
250g (8 oz) strawberries, hulled
2-3tbsp icing sugar
250ml (8fl oz) double cream
1. Mash the strawberries with the icing sugar until soft and pulpy. (I prefer the slightly lumpy effect obtained by mashing the fruit and the sugar with a fork or potato masher, but this can just as easily be pulsed in an electric blender).
2. Whip the cream until soft peaks form, then stir into the fruit mixture. Taste and add a little extra sugar if desired. Pile into decorative glasses and chill. Serve accompanied with thin shortbread or wafer biscuits.
TIP
Although it doesn't dissolve as easily in the fruit, caster sugar can be used in place of the icing sugar. Equal quantities of strawberries and raspberries make a delicious combination. Try making a fruit fool using the pureed flesh of 2 mangoes or the pulp of 6 passionfruit and a squeeze of lime juice. The addition of a tablespoon or two of yoghurt gives an interesting flavour, but you may need to add a little more sugar.