Cranberry Fool

A fool is an English dessert, traditionally made by combining stewed fruit with a sweet custard. This fool recipe uses the syrup from stewed cranberries and sugar, with whipped cream and plain gelatin. This dessert is a great way to add ‘something cranberry’ to the dessert offerings at a holiday dinner. It is sweet with the slight tartness that only cranberries can offer, but is also creamy with an incredibly smooth texture. The color is a beautiful light magenta, and the combination of gelatin and whipped cream holds its shape slightly after being poured, making for a lovely, whimsical cloud-like presentation. This is a good item to make the day before a holiday dinner. Your guests are sure to rave about the uniqueness of it, as well as the excellent taste. Serves 6 to 8.

Ingredients:

• 1 12 oz. bag cranberries
• 1 and 3/4 cups granulated sugar
• 2 and 3/4 cups cold heave whipping cream
• 1 packet unflavored gelatin

Directions:

1. Make cranberry mixture:

1. Set out a medium mixing bowl with a medium fine-mesh sieve over it.
2. Put cranberries, all of the sugar, and 1 cup water in a medium saucepan over medium-high heat.
3. Bring to a boil, stirring occasionally. Cranberries will pop and start to foam. Continue to boil and stir occasionally for 5 to 7 more minutes, or until foam at the top of mixture is a bright magenta.
4. Remove from heat and strain syrup through the fine mesh sieve, pushing down several times with a large spoon to get all of the syrup out of the cranberry mixture. Allow syrup to cool to room temperature, which will take about 45 minutes. This is critical, because if cranberry mixture is warm it will melt the whipped cream in step 2.

2. Make the whipped cream mixture.

1. When cranberry mixture has cooled, get out your serving dish or individual ramekins or glasses.
2. In a small microwave-safe ramekin, pour all of gelatin over 3 Tablespoons of cold water and stir to combine.
3. In a large bowl, beat all of whipped cream on medium speed for several minutes, until medium peaks start to form.
4. Slowly pour cranberry syrup into mixture, continuing to beat with the mixture.
5. Turn mixture off, and microwave gelatin mixture on High for 15 seconds.
6. Quickly stir the gelatin mixture and pour into whipped cream mixture (it may be helpful to use a fine-mesh sieve for this to help prevent gelatin ‘clots’ from forming.
7. Stir mixture with a spatula for about 1 minute, scraping the bottom of the bowl. If desired, beat mixture on low speed for another minute or so.
8. Using a large spoon, transfer mixture to serving dish or dishes. Cover with plastic wrap and for at least 4 hours, or up to overnight.
9. Remove from refrigerator just before serving. Happy Holidays!