Wild Strawberry Fool
If lucky enough to have wild strawberries and willing enough to share them, this preparation is a way to stretch them to serve your lucky guests.
INGREDIENTS | SERVES 4
- 2 cups wild strawberries
- 2 tablespoons brown sugar or to taste
- 2 cups whipped cream
- 4 sprigs of mint and 4–8 wild strawberries for garnish
Place the berries in a bowl and lightly crush them with the brown sugar. Taste to adjust the amount of sugar.
Gently fold in the whipped cream, making sure that the mixture still has plenty of marbling and isn't completely blended.
Spoon into glass bowls or stemmed glasses and serve with a sprig of mint and 1 or 2 whole berries on the top.
These delectable little berries can be found in the woodsy countryside and along fence rows and roadsides in springtime. They have such an amazing flavor that to cook them is a crime. They are best eaten off the vine or in a bowl with a dusting of sugar and a dash of champagne. A drizzle of rum or Chambord over the berries is nice, too. An early summer breakfast of wild strawberries and heavy cream with a Belgian waffle or a crispy English muffin…Oh my!