{"id":937,"date":"2011-04-04T18:29:47","date_gmt":"2011-04-04T06:29:47","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/?p=937"},"modified":"2021-05-18T09:42:43","modified_gmt":"2021-05-17T21:42:43","slug":"strawberry-fool","status":"publish","type":"post","link":"http:\/\/www.frot.co.nz\/design\/recipes\/strawberry-fool\/","title":{"rendered":"Strawberry Fool (Serves 4 people)"},"content":{"rendered":"<p style=\"text-align: left;\" align=\"center\">A traditional fool is made from fresh or stewed soft fruit (eg. berries, poached stone fruit or stewed rhubarb or gooseberries) folded into whipped cream. This version also adds a thick Greek or European style yoghurt.<\/p>\n<ul>\n<li style=\"text-align: left;\">250ml (1 cup) cream<\/li>\n<li style=\"text-align: left;\">250ml (1 cup) plain, unsweetened yoghurt (preferably thick, like Cyclops)<\/li>\n<li style=\"text-align: left;\">200g strawberries<\/li>\n<li style=\"text-align: left;\">natural sweetener of your choice, to taste<\/li>\n<li style=\"text-align: left;\">grated chocolate (optional)<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">Beat the cream till thick (if your cream is raw, see here for hints). Add stevia &amp; glycerine, and whisk again. Stir through the yoghurt. Whizz up the strawberries in a food processor (or just chop them finely), then stir through. Chill for about \u00bd an hour, then serve topped with grated chocolate<\/p>\n<h4 style=\"text-align: left;\" align=\"center\">Some variations (experiment to find your own favourite):<\/h4>\n<p style=\"text-align: left;\">Suitable sweeteners include\u00a0coconut sugar or nectar, rapadura, palm sugar, maple syrup or honey. Each will give a slightly different flavour.<\/p>\n<p style=\"text-align: left;\">Strawberries can be replaced with most other fruits:<\/p>\n<ul>\n<li style=\"text-align: left;\">Other berries (which might be better whole)<\/li>\n<li style=\"text-align: left;\">Finely chopped fresh fruit such as apricot, peach, mango or pineapple<\/li>\n<li style=\"text-align: left;\">Stewed fruit such as apples, gooseberries or rhubarb (some will require extra sweetener)<\/li>\n<li style=\"text-align: left;\">Mashed banana<\/li>\n<li style=\"text-align: left;\">A mixture of fruits<\/li>\n<li style=\"text-align: left;\">Try 200g mashed orange kumera, add 1 tsp mixed spice, and reduce the cream to \u00bd a cup<\/li>\n<\/ul>\n<p style=\"text-align: left;\"><strong>Other variations:<\/strong><\/p>\n<ul>\n<li style=\"text-align: left;\">Try a Tbs of liquer, some spices or a natural essence instead of (or as well as) a sweetener.<\/li>\n<li style=\"text-align: left;\">Add some chopped crispy nuts<\/li>\n<li style=\"text-align: left;\">For an evener richer dessert, use all whipped cream, or cream plus cultured cream whipped together.<\/li>\n<li style=\"text-align: left;\">Replace the cream with coconut cream. Chill it well before whipping, and whip in a food processor as it takes longer. If you have it, add 1 tsp agar powder while whipping.<\/li>\n<li style=\"text-align: left;\">If you\u2019re totally dairy intolerant, use just whipped coconut cream and no yoghurt, tropical fruit like pineapple or mango, and add some desiccated coconut or creamed coconut.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>A traditional fool is made from fresh or stewed soft fruit (eg. berries, poached stone fruit or stewed rhubarb or gooseberries) folded into whipped cream. This version also adds a thick Greek or European style yoghurt. 250ml (1 cup) cream 250ml (1 cup) plain, unsweetened yoghurt (preferably thick, like Cyclops) 200g strawberries natural sweetener of your choice, to taste grated chocolate (optional) Beat the cream till thick (if your cream is raw, see here for [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[16,9,6,7,5,18,23],"tags":[],"_links":{"self":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/937"}],"collection":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=937"}],"version-history":[{"count":4,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/937\/revisions"}],"predecessor-version":[{"id":1557,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/937\/revisions\/1557"}],"wp:attachment":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=937"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=937"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=937"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}