On their own, strawberries are wonderfully delicious. Add a bit of liqueur or acid and their flavours are accentuated. This is not a true version of an Engish fool, which incorporates fruit directly into the whipped cream, so I’ve taken a bit of creative license in using the name. The whipped cream in this recipe includes a bit of yogurt, used both for tartness and as a stabilizer for the cream.
Instructions
1 lb fresh strawberries, washed, hulled and sliced lengthwise
2 tablespoons coconut sugar or granulated sugar, plus more if needed
2 tablespoons Grand Marnier or orange juice or 1 tablespoon very good-quality aged balsamic vinegar
1 cup whipping (35%) cream
3 tbsp plain buffalo or Greek-style yogurt
1 1/2 teaspoon maple syrup, plus more if needed
1/2 teaspoon pure vanilla extract
1/4 cup crumbled ginger snaps and/or chopped nuts (optional)
In a large, non-reactive bowl, stir together the strawberries, sugar and Grand Marnier. Cover the bowl. Chill, stirring occasionally, until the berries have released some of their juices, about 30 minutes.
Whip the cream to the soft peak stage. Reserve about 1/3 cup of the whipped cream for use as a garnish. Gently beat the yogurt, maple syrup and vanilla into the remaining whipped cream. Spoon macerated strawberries with a bit of their liquid and the whipped cream evenly in layers into glasses or dessert bowls, ending with strawberries at the top. Top each glass with a dollop of the reserved whipped cream, followed by the crumbled cookies (if using). Serve chilled.
