Strawberry Fool Recipe

Strawberry fool, a classic British dessert, is such an easy, fuss-free, and elegant dessert to treat your loved ones this Valentine’s. So, let’s learn how to make this gorgeous and ridiculously easy, strawberry fool recipe.

Yes, it is for real! Fool is the name of a British dessert, made with cream and fruit. That simple! The fruit of choice is usually gooseberry, but I believe any fruit would work beautifully in a fool recipe.

If you have never heard of a fruit fool, you are in for a treat with today’s strawberry fool dessert . It is the most simple thing you can prepare when you run out of dessert ideas. The best part is that you can use any seasonal fruit to make your own fruit fool, like blackberry fool, raspberry fool, rhubarb fool, blueberry fool, lemon fool, orange fool, mixed berry fool, peach fool, mango fool etc to name a few!

• WHAT IS A FRUIT FOOL?
• WHAT ARE THE INGREDIENTS TO MAKE STRAWBERRY FOOL?
• HOW DO YOU MAKE STRAWBERRY FOOL?
• DO CHECK OUT THESE LAYERED DESSERTS TOO,
• STEP BY STEP INSTRUCTIONS TO MAKE STRAWBERRY FOOL
• HOW TO MAKE STRAWBERRY FOOL?
• Strawberry Fool Recipe | Strawberry & Cream Dessert

WHAT IS A FRUIT FOOL?

The classic British fruit fool is made by folding pureed stewed fruits with custard. In the modern version, cream is often used in lieu of custard.

WHAT ARE THE INGREDIENTS TO MAKE STRAWBERRY FOOL?

To make this strawberry fool recipe, you will need

• Strawberries
• Lemon juice
• Sugar
• Whipped cream

You can go the traditional route, and make custard instead. For an eggless custard, simply used store-bought vanilla custard powder.

HOW DO YOU MAKE STRAWBERRY FOOL?

There are a couple of ways you can make this dessert, either by layering or folding in the pureed fruit with the cream. Pick one that is convenient for you. Either way, it will taste great!

Option1: Make a strawberry compote, by reducing down the strawberries with sugar, lemon juice, zest and vanilla extract.

Option 2: Skip the compote, and macerate the strawberries by combining them with sugar, and lemon juice.

Option 3: Blend the strawberries with a sweetener, and lemon juice.

I went in with the first option, i.e. making a strawberry compote. I love how the strawberry flavor is concentrated when it is reduced down. It elevates a simple dessert like this to a whole new level. And since there’s really nothing much to this strawberry fool recipe, I think it is worth that extra step.

You can make the strawberry compote a day in advance, and refrigerate it. Then simply assemble it with homemade whipped cream, or store-bought whipped cream.

To make this a no-cook recipe, go in for options 2 or 3. You pick and decide!

For now, let’s continue with this rather simple strawberry and cream dessert recipe.

DO CHECK OUT THESE LAYERED DESSERTS TOO,

• Mango Parfait
• Fruit custard with jelly
• Banana pudding parfait
• Serradura (Portuguese sawdust pudding)

STEP BY STEP INSTRUCTIONS TO MAKE STRAWBERRY FOOL

Step 1: Make the strawberry compote.

• In a saucepan or skillet, combine chopped strawberries with sugar, lemon juice, and vanilla extract. Mix well, and let it sit for 15-20 minutes. The strawberries will release their juices. Turn on the heat, bring the strawberry mixture to a boil, then reduce the heat to simmer. Cook until the strawberries begin to soften (mash the strawberries with a wooden ladle) and juices reduce to a thick, syrupy liquid (about 10 minutes). Remove the pan from heat, transfer to a bowl, let it cool down completely.

Step 2: Making the whipped cream

• In the bowl of your stand mixer fitted with a whisk attachment/or use a hand blender, add in the chilled heavy cream, beat on medium-high speed until it forms soft peaks.

Step 3: Assembling the strawberry fool

layer some strawberry compote at the bottom of the serving glass or jar, followed by a layer of whipped cream. Make as many layers as you’d like, finishing with the strawberry compote as the last layer. Refrigerate until ready to serve. Garnish with chopped strawberries! Enjoy!

NOTE

1.For another variation, skip the cream or custard and make strawberry fool with yogurt or sour cream instead.

2.Instead of layering, you can fold the compote in the whipped cream and serve it that way.

HOW TO MAKE STRAWBERRY FOOL?

Strawberry Fool Recipe | Strawberry & Cream Dessert

Ingredients1x2x3x

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

For the strawberry compote

• 16 oz strawberries, hulled and cut into quarters, about 3 cups
• 1/2 tbsp lemon juice
• 1/4 cup granulated sugar, adjust as per desired sweetness
• 1 tsp vanilla extract, optional

For the whipped cream

• 1 cup heavy cream, chilled
• 1 tbsp granulated sugar

Instructions

Step 1: Make the strawberry compote.

• In a saucepan or skillet, combine chopped strawberries with sugar, lemon juice, and vanilla extract. Mix well, and let it sit for 15-20 minutes. The strawberries will release their juices. Turn on the heat, bring the strawberry mixture to a boil, then reduce the heat to simmer. Cook until the strawberries begin to soften (mash the strawberries with a wooden ladle) and juices reduce to a thick, syrupy liquid (about 10 minutes). Remove the pan from heat, transfer to a bowl, let it cool down completely.

Step 2: Making the whipped cream

• In the bowl of your stand mixer fitted with a whisk attachment/or use a hand blender, add in the chilled heavy cream, beat on medium-high speed until it forms soft peaks.

Step 3: Assembling the strawberry fool

• layer some strawberry compote at the bottom of the serving glass or jar, followed by a layer of whipped cream. Make as many layers as you’d like, finishing with the strawberry compote as the last layer. Refrigerate until ready to serve. Garnish with chopped strawberries! Enjoy!

Notes

• For another variation, skip the cream or custard and make strawberry fool with yogurt or sour cream instead.
• Instead of layering, you can fold the compote in the whipped cream and serve it that way.

I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

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Freda

Strawberry Fool Recipe | Strawberry & Cream Dessert

Ingredients

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

For the strawberry compote

• 16 oz strawberries, hulled and cut into quarters, about 3 cups
• 1/2 tbsp lemon juice
• 1/4 cup granulated sugar, adjust as per desired sweetness
• 1 tsp vanilla extract, optional

For the whipped cream

• 1 cup heavy cream, chilled
• 1 tbsp granulated sugar

Instructions

Step 1: Make the strawberry compote.

• In a saucepan or skillet, combine chopped strawberries with sugar, lemon juice, and vanilla extract. Mix well, and let it sit for 15-20 minutes. The strawberries will release their juices. Turn on the heat, bring the strawberry mixture to a boil, then reduce the heat to simmer. Cook until the strawberries begin to soften (mash the strawberries with a wooden ladle) and juices reduce to a thick, syrupy liquid (about 10 minutes). Remove the pan from heat, transfer to a bowl, let it cool down completely.

Step 2: Making the whipped cream

• In the bowl of your stand mixer fitted with a whisk attachment/or use a hand blender, add in the chilled heavy cream, beat on medium-high speed until it forms soft peaks.

Step 3: Assembling the strawberry fool

• layer some strawberry compote at the bottom of the serving glass or jar, followed by a layer of whipped cream. Make as many layers as you’d like, finishing with the strawberry compote as the last layer. Refrigerate until ready to serve. Garnish with chopped strawberries! Enjoy!

Notes

• For another variation, skip the cream or custard and make strawberry fool with yogurt or sour cream instead.
• Instead of layering, you can fold the compote in the whipped cream and serve it that way.

Bring the flavors of New Orleans to your kitchen with this Instant pot red beans and rice recipe made from scratch. It does not require much of your active time, and yet you will have this really delicious, super flavorful bean gravy perfect to be mopped up with some cornbread and rice!!

I really didn’t have much knowledge about Cajun or Creole cuisine until life brought me to Louisiana 5 years ago! And since then we have visited our favorite Cajun restaurants occasionally, just to kind of taste it all! I love the kick the food has, the spice is quite different from the kind that I’m used to in Indian food. Nonetheless, we love it!

I’ve been to New Orleans twice now and had the opportunity to sample some local cuisine like gumbo and etoufee! We had the best beignets and coffee at Cafe Du Monde. If you visit New Orleans, you have to stop by that cafe and enjoy these delights! As we were heading back home, I thought to myself, I must add these dishes to our meal rotations. Something different is always welcomed!

I can’t believe that in these 4 years of blogging I haven’t shared a single recipe from the Cajun or Creole cuisine, such a shame indeed! Honestly, I find shooting pictures of these dishes quite difficult, the monotone color of the food is quite a challenge.

• What are the ingredients required to make Instant Pot red beans and rice?
• How do you make Southern red beans in an electric pressure cooker?
• You may also enjoy these easy Instant Pot recipe
• How to make Instant Pot red beans and rice from scratch – Step by step instructions
• Instant Pot Red Beans And Rice With Sausage Recipe

What are the ingredients required to make Instant Pot red beans and rice?

Southern red beans and rice, originally a Creole dish, is made with some pretty unique ingredients that are local specialties.

• Dried red or kidney beans
• Cajun/Creole Holy Trinity i.e onions, celery, and bell pepper. This forms the base of the gravy
• Andouille (pronounced as ahn-doo-wee) sausage used in the Creole/Cajun cuisine is of French origin that was introduced into Louisiana by the French immigrants. It is spicy, smoky and flavors up the humble beans really well.
• Pickled pork: Another interesting ingredient used in the authentic Louisiana red beans and rice recipe is the use of pickled pork, a staple of Cajun and Creole cuisine. The use of pickled pork is to add fat, salt, and acidity to the dish. I’ve skipped pickled pork and added a splash of apple cider vinegar, in the end, balsamic vinegar would be a good option too.
• Ham bone or ham hock: Red beans and rice were usually made on Mondays in New Orleans and areas nearby, as it was supposed to be laundry day. So the women would cook up a pot of beans with the leftover ham bone from Sunday’ dinner to flavor up the beans. The pot simmered all day while they did their washday chores. Washdays have become obsolete now, I doubt anyone follows that anymore, but red beans and rice still remain a favorite and is always on the menu for gatherings and occasions.
• Seasoning mix , more on that below!
• Besides these, you will need some liquid either water, or chicken broth to cook the beans.
• White rice, which can be cooked separately once you set the timings on the Instant Pot for the beans. I’m not sure if the Pot-in-Pot (PIP) method of cooking rice would work here, as the time taken to cook the beans is lesser than that required for brown rice and more than that required for white rice. So the texture of the rice would be off.

Beans and rice is a familiar combination. I’ve grown up eating the Indian version of this dish, known as rajma chawal , a North Indian staple dish, in fact. Kidney beans are known as rajma in Hindi, chawal is rice. And besides this being popular in India, rice and beans are pretty much a staple in other countries like Jamaica, Puerto Rico, Mexico, Haiti, and a few others!

For this Instant Pot Red Beans and Rice recipe, I’ve used my homemade spice mix, which consists of

• Cayenne pepper
• Paprika
• Dried mixed herbs like parsley, oregano, and thyme
• Salt and pepper

You can skip the hassle of making your own spice mix and use the commercial Cajun seasoning, which comes in 3 different spice strengths. Pick the one that would suit your heat tolerance.

Making the spice mix at home gives you control of the spice and sodium levels too as the readymade Cajun seasoning is usually a little high on salt, so you may have to skip adding any salt at all in the recipe.

This electric pressure cooker red beans and rice is a quick take on the authentic red beans and rice, which practically takes all day to cook. With the pressure built up, cook time, and natural pressure release time, the entire dish is ready within 1 hour, 45 minutes to be precise.

During that time you can prepare the rice and cornbread, so you have a really delicious meal ready with minimal effort and no constant monitoring.

How do you make Southern red beans in an electric pressure cooker?

To make this Instant Pot red beans and rice, you need to

• Soak the dried red beans for about 8-10 hours in water. I strongly recommend you do not skip this step. It just takes 5 minutes of your time and reduces the cooking time in half. That alone is a good reason to not skip it, keeping aside the controversial digestive issues. If at all, you forget to soak, you can still make this, you have to increase the cooking time to 40 minutes. You can find more instructions in the notes.
• Next, sauté the sliced andouille sausage, the holy trinity of Cajun cuisine, garlic with some Creole or Cajun seasoning Tony Chachere’s.
• Add the drained soaked beans, liquid, bay leaves, and pressure cook followed by a natural pressure release.

That’s about it! There’s an additional step that you can do, by blending some of the cooked beans to add some creamy texture to the gravy. It makes it so much better.

But this is a matter of your personal preference. You can adjust the consistency of the gravy as you like. Finish it off with a splash of apple cider vinegar or add some in individual serving bowls.

SIDE DISHES

Sausage, beans, and rice! Seriously you don’t really need anything else, except for some cornbread if you may! But if you still looking for some sides to serve along with this Cajun rice and beans following are some you can try.

Collard greens or mustard greens cooked with bacon and onion is a popular choice to serve along with beans and rice, so you could consider that. Besides some green salad, would also add a light and fresh element.

If you’ve enjoyed Popeyes red beans and rice, then I can guarantee for sure that once you make your own homemade red beans and rice, you may never go back to eating that at Popeyes! Don’t get me wrong, we love Popeyes, but let’s just say that’s not the best place to enjoy this Southern delight!

Making red beans and rice is now super easy, all done within a fraction of time, thanks to our super gadget, the Instant Pot! I won’t say my version of this New Orleans classic is authentic as I’ve skipped the ham hock and pickled pork, but it tastes amazing nonetheless. So do give it a go 🙂

You may also enjoy these easy Instant Pot recipe

• Creole Jambalaya
• Carrot ginger soup
• Lentil Curry
• Chicken noodle soup
• Spaghetti with meat sauce
• Pot roast

How to make Instant Pot red beans and rice from scratch – Step by step instructions

Step 1: Soak the beans

Sort 1 pound of red beans, discard any stones or debris. Rinse the beans under running water, soak the beans overnight in about 7-8 cups of water.

Step 2: Chop the veggies

Chop up 1 large onion, 4 celery ribs, and 1 medium green bell pepper.

Step 3: Slice the sausage

Slice 12 oz of andouille sausage into 1/4 inch thick slices

Step 4: Saute the sausage

Press the ‘SAUTE’ button, set it to “NORMAL’ and wait until it displays ‘HOT’. Add 2 teaspoons of oil, once it heats up, add in the sliced andouille sausage, and sauté until the edges of the sausage begin to brown.

Step 5: Add the holy trinity and minced garlic

Add the chopped veggies, sauté for another 4-5 minutes or until the onions turn translucent.

Add 1 tablespoon of minced garlic, and sauté for another 30 seconds.

Step 6: Add the seasoning mix

Add the spice mix (1 teaspoon each of kosher salt, black pepper, thyme, oregano, paprika, 1 tablespoon of dried parsley, and 1/4 to 1 teaspoon of cayenne pepper) and mix well.

Step 7: Add the beans, chicken stock, and bay leaves

Drain the beans, discard the water. Add the drained beans to the sausage-veggie mixture, along with 4 cups of chicken broth, and 2 bay leaves. Mix well.

Step 8: Pressure cook

Press ‘CANCEL’, close the lid of the Instant Pot with the valve on sealing position. Press the manual or pressure cook button and pressure cook on high for 15 minutes. It will take some time for the pressure to build up (about 18 minutes), after which the timer will start.

Step 9: Natural pressure release (NPR) for 20 minutes

Let it depressurize naturally for 20 minutes, then do a quick release of leftover pressure following the manufacturer’s instructions. Once the silver pin drops, turn the knob to venting and open the lid.

Step 10: Blend some of the beans with the liquid

Discard the bay leaves. There will be liquid in the pot, at this stage you can turn on the saute button and cook uncovered so that the liquid reduces, mash some beans with the back of a ladle to thicken the gravy. Or transfer 1 cup of the cooked beans along with some of the liquid and blend it. Transfer the pureed beans to the pot, and cook for another 4-5 minutes. You will see the gravy thickening up.

Step 11: Serve

Taste and adjust seasonings as required. Finish it off with a splash of apple cider vinegar or add some in individual serving bowls. Serve over cooked white rice. Garnish with minced parsley, scallion greens, and some hot sauce.

Notes

• Some people prefer adding the sautéed sausage towards the end of cooking. If you prefer it that way, then reserve the sautéed sausage and add it back to the pot after it depressurizes in step 11, cook on sauté, set to normal, for 5-6 minutes or until the gravy reaches the desired thickness.
• Stovetop red beans and rice: Follow the same steps in a heavy-bottomed pot, from step 1 to 8. Cover the pot and simmer for about 2 hours, or until the beans are tender. You may need to add double the amount of broth or water or a mix of both, so keep a check every 10-15 minutes.
• For a vegetarian Instant Pot red beans and rice recipe , use vegan sausage or skip it altogether, use vegetable broth or water.
• If using canned beans, use about 3 (15-oz) kidney beans, drained. PRESSURE COOK on HIGH for 8 minutes, with a natural pressure release. Depending on the consistency you prefer, mash some beans, or turn on the ‘SAUTE’ button, set to NORMAL and simmer for a few more minutes.
• You can also use Camellia red kidney beans instead of the small red beans. Pressure cook on high for 25 minutes with a natural pressure release.
• For a low carb version, serve this Instant Pot red beans and rice with cauliflower rice instead.
• Substitute the spice mix with 1/2 tbsp or so to taste, with your favorite Cajun or Creole seasoning.
• I haven’t tried making this with unsoaked dried beans, but if you do, you will definitely need to add at least 6 cups of liquid, and pressure cook on high for about 40 minutes. If the beans are not soft enough, pressure cook for another 10 minutes, with a quick release.
• Reheat refrigerated leftovers with more chicken broth or water to loosen the gravy.

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Instant Pot Red Beans And Rice With Sausage Recipe

Equipment

• Instant Pot DUO60 6 Qt 7-in-1

Ingredients1x2x3x

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

• 1 lb small dry red beans/kidney beans
• 12 oz andouille sausage, substitute with any other smoked sausage
• 1 large onion, diced finely
• 4 celery ribs, diced finely
• 1 green bell pepper, seeded and diced finely
• 1 tbsp minced garlic
• 4 cup low-sodium chicken broth or water
• 2 bay leaves
• 2 tsp oil, or oil spray to grease the bottom of the steel pot

Spice mix

• 1 tsp salt
• 1 tsp black pepper
• 1/4 to 1 tsp cayenne pepper, adjust as per desired heat
• 1 tsp thyme
• 1 tbsp dried parsley
• 1 tsp oregano
• 1 tsp paprika

Other ingredients

• 8 cups cooked white rice
• Apple cider vinegar, as needed
• Finely chopped fresh parsley, to garnish
• Scallion greens, to garnish
• Hot sauce, as required

Instructions

• Sort the beans, discard any stones or debris. Rinse the beans under running water, soak the beans overnight in about 7-8 cups of water.
• Chop up the veggies.
• Slice the sausage into 1/4 inch thick slices.
• Press the ‘SAUTE’ button, set it to “NORMAL’ and wait until it displays ‘HOT’. Add the oil, once it heats up, add in the sliced andouille sausage, and sauté until the edges of the sausage begin to brown.
• Add the chopped veggies, sauté for another 4-5 minutes or until the onions turn translucent.
• Add the minced garlic, and sauté for another 30 seconds.
• Add the spice mix and mix well.
• Drain the beans, discard the water. Add the drained beans to the sausage-veggie mixture, along with the chicken broth, and bay leaves. Mix well.
• Press ‘CANCEL’, close the lid of the Instant Pot with the valve on sealing position. Press the manual or pressure cook button and pressure cook on high for 15 minutes. It will take some time for the pressure to build up (about 18 minutes), after which the timer will start.
• Let it depressurize naturally for 20 minutes, then do a quick release of leftover pressure following the manufacturer’s instructions. Once the silver pin drops, turn the knob to venting and open the lid.
• Discard the bay leaves. There will be liquid in the pot, at this stage you can turn on the saute button and cook uncovered so that the liquid reduces, mash some beans with the back of a ladle to thicken the gravy. Or transfer 1 cup of the cooked beans along with some of the liquid and blend it. Transfer the pureed beans to the pot, and cook for another 4-5 minutes. You will see the gravy thickening up.
• Taste and adjust seasonings as required. Finish it off with a splash of apple cider vinegar or add some in individual serving bowls. Serve over cooked white rice. Garnish with minced parsley, scallion greens, and some hot sauce.

Notes

• Some people prefer adding the sautéed sausage towards the end of cooking. If you prefer it that way, then reserve the sautéed sausage and add it back to the pot after it depressurizes in step 11, cook on sauté, set to normal, for 5-6 minutes or until the gravy reaches the desired thickness.
• Stovetop red beans and rice: Follow the same steps in a heavy-bottomed pot, from step 1 to 8. Cover the pot and simmer for about 2 hours, or until the beans are tender. You may need to add double the amount of broth or water or a mix of both, so keep a check every 10-15 minutes.
• For a vegetarian instant pot red beans and rice recipe | meatless red beans and rice , use vegan sausage or skip it altogether, use vegetable broth or water.
• If using canned beans, use about 3 (15-oz) kidney beans, drained. PRESSURE COOK on HIGH for 8 minutes, with a natural pressure release. Depending on the consistency you prefer, mash some beans, or turn on SAUTE button, set to NORMAL and simmer for a few more minutes.
• You can also use Camellia red kidney beans instead of the small red beans. Pressure cook on high for 25 minutes with a natural pressure release.
• For a low carb version, serve this Instant Pot red beans and rice with cauliflower rice instead.
• Substitute the spice mix with 1/2 tbsp or so to taste, with your favorite Cajun or Creole seasoning.
• I haven’t tried making this with unsoaked dried beans, but if you do, you will definitely need to add at least 6 cups of liquid, and pressure cook on high for about 40 minutes. If the beans are not soft enough, pressure cook for another 10 minutes, with a quick release.
• Reheat refrigerated leftovers with more chicken broth or water to loosen the gravy.
• Recipe adapted from here .