At the mention of this British dessert, my mind races through the various references to fools, from the fool that accompanied King Lear on his journey across the howling heath, to the modern question "What kind of fool are you?" But the name of this delicate dessert actually comes from the French word fouler, meaning to press or crush, referring to the crushed fruits that are gently folded into thick cream. It is this simplicity that makes the dish shine. And as the British fool, I get to choose the berries and sing "here we go round the mulberry bush" as I dish up!

　　

Ingredients

Serves 6

　　1 cup heavy whipping cream

　　1 tablespoon confectioners' sugar

　　1 cup fruit compote

　　

For the compote

1 pound seasonal fruit (such as blackberries, raspberries, gooseberries, or rhubarb), trimmed

　　2 1/2 tablespoons granulated sugar

　　couple of splashes of elderflower or ginger syrup (optional)

　　

Step 1

1 To make the compote, preheat the oven to 350°F.

　　

Step 2

2 Place the fruit in a large saucepan and sprinkle with the sugar. Add enough water to just cover and bring the mixture to a boil, letting, allowing the sugar to dissolve. Let the mixture simmer for 10-15 minutes, until the fruit has completely softened.

　　

Step 3

3 Add the syrup, if using (elderflower works very well with gooseberries, and ginger is great with rhubarb). Check the compote for sweetness and add more sugar if you desire. Allow the compote to cool, then chill in the refrigerator for 30 minutes.

　　

Step 4

4 Whisk the cream and confectioners' sugar together until soft peaks form (it should not be too thick), then fold in the compote. Divide the fool among 6 decorative glasses and serve.

　　Reprinted with permission from The Vintage Tea Party Year: The Perfect Tea Party for Every Occasion by Angel Adoree. Copyright © Octopus Publishing Group Limited 2013 | Text copyright © Angel Adoree 2013. Photographs by Yuki Sugiura. First published in Great Britain in 2012 by Mitchell Beazley, an imprint of Octopus Publishing Group Limited.