Strawberry Fool Recipe

• 12 ounces strawberries, washed, hulled, and cut into large dice (about 2 1/2 cups)
• 1/2 cup plus 2 tablespoons granulated sugar
• Pinch fine salt
• 1/2 teaspoon finely grated lemon zest (from 1/2 medium lemon)
• 1 1/2 teaspoons freshly squeezed lemon juice
• 1 cup heavy cream, chilled
• 1/2 teaspoon vanilla extract

1. Place the strawberries, 1/2 cup of the sugar, and the salt in a medium, nonreactive saucepan and stir until the strawberries are coated in sugar.
2. Mash with a potato masher until about half of the strawberries are completely smashed but some medium-sized chunks remain.
3. Place the pan over high heat and cook, stirring occasionally, until bubbles form along the edge, about 5 minutes.
4. Skim any foam from the surface of the sauce with a spoon and discard.
5. Add the lemon zest and juice, stir to combine, and bring to a full boil, about 2 minutes more.
6. Remove from heat.
7. Skim the foam and discard.
8. Transfer the sauce to a heatproof container and let cool to room temperature.
9. Refrigerate until cold, about 30 minutes.
10. (If not using right away, cover and refrigerate for up to 3 weeks.)
11. Once the sauce has cooled, whisk the cream in a large bowl until it reaches soft peaks (they should bend like soft-serve ice cream).
12. While whisking, gradually add the remaining 2 tablespoons sugar.
13. Add the vanilla and continue to whisk until the cream reaches stiff peaks (standing straight up).
14. Measure 1/4 cup of the strawberry sauce and set aside.
15. Using a rubber spatula, fold the remaining sauce into the whipped cream until nearly incorporated, leaving a few streaks of whipped cream and sauce.
16. Divide the fool among six 1/2-cup serving bowls or ramekins and garnish with the reserved strawberry sauce.
17. Serve immediately or refrigerate for up to 2 hours.

strawberries, sugar, salt, lemon zest, freshly squeezed lemon juice, heavy cream, vanilla

Taken from www.chowhound.com/recipes/strawberry-fool-28536 (may not work)