African Fruit Fool Dessert Recipes

STRAWBERRY FOOL (GHANA)

Steps:

• Sprinkle 1/4 cup confectioner's sugar over 1 cup quartered strawberries.
• Beat 1 cup heavy cream w/the wine till the mixture is stiff. Fold whipped cream/wine mixture into strawberries.
• Pile high in footed sherbet glasses. Garnish ea w/1 whole strawberry.

AFRICAN MANGO FOOL

Steps:

• Heat the milk (or coconut milk) in a double boiler, or in a saucepan over low heat. Do not boil.
• In a bowl, mix the 1/4-1/2 cup of sugar into the beaten eggs. SLOWLY add about a quarter of the heated milk to the egg/sugar mixture, while stirring constantly. (The continuous stirring serves to prevent the eggs from quickly cooking into scrambled eggs.).
• Slowly stir the egg/sugar/milk mixture into the remaining heated milk. Cook on low heat, until it thickens into a custard, stirring gently and continuously. Spoon it into a clean bowl and place in the refrigerator to cool.
• While the custard is cooling, cook the fruit:.
• Bring the water and three tablespoons of sugar to a boil in a saucepan. Add mango pieces. Reduce heat and cook until tender, five to ten minutes, stirring occasionally. Mash mango(or papaya), or press it through a sieve. Scoop it into a clean bowl and place in the refrigerator to cool.
• To serve:.
• Gently fold together custard and fruit. Spoon into serving bowls. Top with whipped cream, if desired. Serve immediately or keep in refrigerator for no more than a day.
• Note: An easy-to-make fool: Liquify fruit and sugar in blender or food processor. Fold into whipped cream. Chill and serve.

MANGO FOOL (OR PAPAYA OR BANANA...)

Steps:

• CUSTARD.
• Heat coconut milk and water in double boiler or heavy saucepan over low heat, do not boil.
• In a bowl, mix sugar into beaten eggs. Slowly stir in about 1/2 cup of the heated milk to the egg-sugar mixture to temper.
• Slowly stir the egg-sugar mixture into heated milk. Cook on low heat until thickened into a custard, stirring gently and continuously.
• Add salt to taste. Refrigerate custard.
• FRUIT.
• While custard is cooling, peel, seed and chop fruit. Cook the fruit by bringing water and sugar to a boil in a saucepan. Add fruit pieces, reduce heat and cook until tender, 5-10 minutes, stirring occasionally.
• Mash fruit or press through a sieve. Refrigerate.
• SERVE.
• Gently fold together cooled custard and cooled fruit. Spoon into serving bowls and top with whipped cream.