Today we’re talking about a quick, easy, straightforward dessert. The kind that you can rustle together in 20 minutes with just a few simple ingredients, and leave in the fridge until dinner time. This is the ideal dinner party pudding, especially during the summer months when you can get hold of perfectly ripe, juicy strawberries. I may be biased, but I think it’s hard to beat Scottish strawberries. Usually the smallest strawberries are actually the ones with the strongest, sweetest flavour, despite the enticing look of the larger, perfectly-strawberry-shaped fruits.
I loosely based this recipe on one from BBC Good Food (my go-to website for recipe guidance and inspiration). I finally got to use a splash of the delicious elderflower liquor that I was given for my birthday. We only added one shot of the liquor, and actually our strawberries had such an intense flavour that they overpowered the elderflower taste. If I was making this again I would definitely add another shot, but of course this will depend on what type of liquor you are using and how flavourful your strawberries are. My advice would be to taste the fool as you go along, to make sure you get the balance just right.
Ingredients (serves 6)
300g ripe strawberries, plus 100g extra chopped into small pieces
300g Greek yogurt
3 tbsp icing sugar
300ml double cream
1-2 shots of elderflower or fruit liquor
1. Place 300g of your ripest strawberries into a blender and blitz until smooth.
2. Beat together the yogurt and icing sugar.
3. Add the double cream and whip until thick. You want the mixture to form stiff peaks, but not have that over-whipped consistency.
4. Fold through the liquor and most of the chopped strawberries.
5. Very gently fold through the strawberry coulis a little at time so that the mixture is rippled and not completely combined.
6. Spoon the fool into small tumblers or wine glasses, top with the remaining chopped strawberries and chill for at least an hour in the fridge.
We had these little puddings after Sunday dinner, served with amoretti and ginger biscuits. They had a light, but rich consistency and a really intense sweet strawberry flavour. We didn’t actually use all of the strawberry coulis, but it kept in the fridge for the next couple of days and was amazing drizzled over vanilla ice cream or Greek yogurt.