Saturday, June 6, 2015
TANGY STRAWBERRY FOOLS
1 1/2 kg fresh strawberries, washed, hulled, and chopped
12 tablespoons sugar, divided, plus more to taste
4 teaspoons fresh juice from 1- 2 lemons
500 g chilled heavy cream
125 g Greek-style yogurt
1/2 teaspoon pure vanilla extract
Place half of the strawberries and 3 tablespoons sugar in small saucepan. Cook over medium-low heat, stirring, until berries have softened and slightly thickened, about 5 minutes. Remove from heat, stir in lemon juice; add sugar to taste. Chill completely before using.
Meanwhile, stir together remaining strawberries and 3 tablespoons sugar in a medium bowl. Chill, stirring occasionally, until berries have released some of their juice, about 30 minutes.
Whip cream to soft peaks. Gently fold in yogurt vanilla until combined. Reserve 1/4 cup whipped cream for garnish. Fold chilled strawberry compote into whipped cream.
Spoon strawberry cream into glasses alternating with macerated strawberries. Top each with 1 tablespoon of the reserved whipped cream. Serve chilled.