Serves8
- Active time:15 min
- Start to finish:1 1/4 hr (includes chilling)
ADAPTED FROM SARAH WISEMAN, SAÕ PAULO, BRAZIL
May 2004
When my Scottish stepmother married my father, in 1963, she had a lot to learn about cooking. Once she made my father what she thought was a charming American variety of onion for dinner; they turned out to be bulbs of garlic. She’s come a long way since then, providing our family with increasingly exotic taste memories influenced by years of living in Mexico and Brazil.
The secret to a good fool, whatever the fruit, is to taste as you go. Some need more sugar; any fruit with little acidity benefits from a smidgen of lemon or lime juice; and more delicate flavors, like mango, require less cream. —Shelton Wiseman
-
1
(14-oz) package thawed (but cold) unsweetened passion-fruit (maracuyá) purée such as Goya brand
-
1
cup
sugar, or to taste
-
2 1/2
cups
chilled heavy cream
-
Whisk purée with 2/3 cup sugar in a bowl until sugar is dissolved.
-
Beat cream with remaining 1/3 cup sugar in another bowl with an electric mixer until it just holds stiff peaks. Fold sweetened purée into cream.
Cooks’ Note: - Fool is best eaten the day it is made. Refold if fruit juices begin to separate from cream.
Variations (number of servngs vary):- Raspberry, blackberry, or strawberry: 1 pound fresh or thawed (but cold) berries, puréed, or 1 1/2 cups unsweetened fruit purée, strained; 1/2 cup sugar; 1 1/2 cups heavy cream; 1 tablespoon lemon juice.
- Guanabana (soursop) or mango: 1 (14-ounce) package thawed (but cold) unsweetened guanabana or mango purée (1 1/2 cups), or 2 mangoes (1 1/2 pounds), peeled, seeded, and puréed; 1/2 cup sugar; 3/4 cup heavy cream; 2 tablespoons lime juice.
