Strawberry Basil Fool

For the first time in two years, June feels like torture again. While the pandemic still quietly persists there is definitely more normal now. By normal, I mean the end of the year activities have hit the calendar again. This means we’re coping with end of school year festivities, dance recitals and the usual hurry-up-and-let-it-be-summer-already commitments.

I don’t normally make desserts during the week but, when little milestones occur, I do feel like you need to celebrate them with something, even if it’s just a pretty pink sweet. If you’re looking for something that does the trick but is over-the-top easy, then a fool is your answer. It doesn’t get its name from the creator, it’s from the naysayers who don’t bother making it and instead decide to whip up anything but this creamy and light berry dish.

A fool is a traditional English, fresh berry dessert made with custard. However, the modern versions skip the custard and use whipped cream. This take is a mix of whipped cream and Greek yogurt. Since strawberry pairs beautifully with basil, I let this fool highlight these two best friends. Although you can create the dessert with any berries. For instance, blueberries and lemon make a perfect fool too.

Strawberry Basil Fool

A light, silly easy summer dessert that traditionally uses custard and fresh berries. This version is a delicious spin on the traditional Englisd recipe with the addition of whipped cream and Greek Yogurt.

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Prep Time 10 minutes mins

Servings: 4

Course: Dessert

Cuisine: English

Ingredients Method

Ingredients

  

• 1 3/4 cups hulled strawberries
• 2 tbsps granulated sugar, divided
• 5-6 large basil leaves, extra for garnish
• 3/4 cup heavy cream
• 2/3 cup plain Greek Yogurt
• 1 tsp lemon zest
• 1/2 tsp vanilla extract
• 4 100ml glass jars

Method

 

1. In a food processor, add 1 1/2 cups of the strawberries, 1 tbsp sugar and basil; pulse until a puree. Set aside.
2. Using a hand mixer or whisk, beat the cream in a bowl until fluffy. Gently fold in the yogurt, vanilla extract, remaining sugar and zest.
3. Gently fold the strawberry basil puree into the cream mixture until no streaks remain.
4. Fold the reserved strawberries into the mixture. Divide the fool betweeen the jars. Cover and chill for 2 hours. Serve with additional berries and a smal basil leaf for garnish.