Classic fool’s gold
The “Fool” was born in the days before electricity, when servants would pull ropes tied to fans — punkhas — in colonial bungalows in the scorching summer heat of north and central India so that their British masters would get some respite from the midday heat.
While some believe that the dessert takes its name from a French word fouler which means “to press”, it is nice to imagine that it had something to do with the Hindi word “phool” or flower; for this fruit dessert is as light as a flower.
Mango fool
Though a Fool can technically be made with any fruit, a Mango Fool is the original thing. It is ideal with Alphonso mangoes due to their slight tart flavour; even the langda of Bengal makes a good Fool.
This is also one of the simplest desserts one can make. Just remember, the better the mango, the better the Fool.
Ingredients
2 Alphonso mangoes
1/2 teaspoon fresh grated ginger
1/2 cup confectioners’ sugar
1/2 teaspoon lime juice
1 cup whipping cream
Method
Peel the mangoes, remove the stones and add them in a blender. Leave aside a few pieces for garnish.
Add the ginger, sugar and lime juice to the blender and puree.
Meanwhile add the cream in a bowl and with a handheld mixer, beat it till it forms stiff peaks.
Fold the mango puree into the cream, a ladleful at a time till it’s all incorporated.
Pour the Fool into the bowls they will be served in — you can use martini glasses or even champagne flutes — and chill in the refrigerator for at least an hour before serving.
Garnish with the mango pieces before serving.
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