Strawberry-Orange Fool

Based on a renowned 18th century English recipe, this version of Boodles’ classic orange fool can be made with all kinds of fruits, including cranberry, rhubarb and melon. You’ll enjoy saying, “Pass the fool!” Many people like to serve their fool with lady fingers or sponge cake, but it can also be eaten like a mousse.
Ingredients

1 pound fresh strawberries, hulled and medium-diced (about 3 cups)
2/3 cup granulated sugar
1 tablespoon orange liqueur
1 cup cold heavy cream
2 tsp. fresh chopped rosemary

Directions

Blend 2 cups of the strawberries, and 1/2 cup of the sugar in a blender or food processor until smooth. Transfer to medium saucepan and cook over medium heat until bubbling and just thickened. Set aside to cool, then refrigerate and chill for about 1 hour. Stir in remaining 1 cup strawberries.

In a medium-sized chilled bowl, beat cream with the remaining 2 tablespoons of the sugar and liqueur until stiff peaks form. Fold the whipped cream into strawberry mixture. Chill fool until beginning to set, about 30 minutes. Garnish with a sprig of mint or rosemary—or both.

Related: Act naturally > The windowsill herb garden