This week, with so many places around Australia being so very hot, Roy decided he would like to create a cooling summer dessert. I suggested we try making a fruit fool, a very old fashioned type of dessert which goes back hundreds of years, but he was concerned by all the cream they generally have in them. He thought on a hot day, all that cream, might be a bit much. Then, Grandma to the rescue. She reminded him of a recipe she had found for a fruit fool which was much lighter and healthier, and which Roy had enjoyed before. So this week, Roy Shows you how to create Summer Mango Fool.
Nobody is entirely certain why the word 'fool' is used to describe the dessert, though it may be related to the French fouler which means "crush" or "press". However, we do know that it is a very old type of dessert. The most traditional types of fruit fools are probably berry fools, especially those made with gooseberries. In fact, gooseberry fools may have been made as far back as the 1400s, though the earliest recorded reference to 'foole' as a dessert is in 1598. Gooseberry fool, traditionally made with cream, gooseberries and sugar, remains the most popular form, but other fruits are also popular. Roy enjoys the summer freshness of mango!
You Will Need:
- The flesh of 2 or 3 ripe mangos (depending on their size), or a large tin of mango pieces.
- 150 grams of fresh ricotta (buy this from the deli section of your supermarket - the ricotta which comes prepacked in tubs tends to be stronger flavoured and a little lumpy)
- 1/2 a cup of vanilla yoghurt
Method:
- Puree the mango in a food processor until it is smooth.
- Take out about a 1/4 of the mango puree to decorate your fools with and put it aside.
- Add the ricotta and yoghurt to the food processor with the remaining mango
- Puree until the mix is very smooth and creamy
- Divide the mix between bowls or glasses and top with the reserved mango puree
- Put the fools into the fridge for at least an hour to set
- Enjoy!