I wasn’t going to make this today. I actually have a pretty fabulous chocolate marble babka to tell you about. However, to not capitalize on April’s Fools day would be, well…foolish. So for now, the babka must wait.
Fool has got to be one of my favorite words in the English language. It just sounds funny to me, and I think, as a descriptor, it can really describe a person or feeling so perfectly. How often can a word to that? Besides Supercalifragilisticexpialidocious…I can’t think of one (side note-I not only spelled that myself, but according to spell check, I did so correctly!).
Plus, it’s a word that’s been universally used throughout time. Not like selfie or cray (could you imagine someone saying, “Thou art cray”? No.). Dating way back to Will Shakespeare’s, “Better a witty fool than a foolish wit” (#Truth) all way up to Mr. T’s, “I pity the fool!” (Yes, I did just reference Mr. T. Cool points to me)…it’s just such a good word. Don’t you agree?
Anyway, I’m starting to sound like a jabbering fool, so let me start talking about this fool. This edible one.
This White Chocolate Pomegranate Fool with Pistachios. Yup, I’m not foolin’ around.
But first, what is a fool in the food sense? Well, according to In Mama’s Kitchen, the name for this quintessential English dessert actually has French origins. Fool comes from the French word foulé which means pressed or crushed, and refers to the combination of crushed fruits and thick cream. It came about in the British countryside, an area with an overabundance of berries and clearly some very smart people. While gooseberries are thought to have been in the original recipe, any macerated berries will suffice.
I ended up having some extra whipping cream in the house (#foodbloggerproblems- wait, that’s not a problem) and figured it’d be foolish to not put it to good use. And I ain’t no fool. However, I didn’t have any berries in the house because it’s not quite berry season, and searching the store for some ripe, dripping-with-juice ones today when it’s still 45 degrees outside would have been quite the fool’s errand. However, I DID have pomegranate seeds. And white chocolate. And some lemon zest. And pistachios. Yes, that’ll do.
While the white chocolate is technically not authentic, are you going to hold it against me? Didn’t think so. Plus, I always have this dread that my whipped cream will fall without the use of a stabilizer or gelatin and so I used chocolate to alleviate my fears. Happens more often than it should, in every respect.
The result is a fruity version of that boozy cake filling I made a few weeks ago. With pomegranate seeds and pistachios for crunch, it was a dessert ready to be eaten in less than an hour.
You’d be a fool to not give it a try.
I’m sorry about all the above foolishness.
Geez. I can’t stop. And to try would be a foolhardy endeavor.
Ok. Enough. I promise.
- 150 mL/5 ounces heavy whipping cream
- 2 ounces white chocolate
- 1/3 cup pomegranate seeds with about 2 TB juice
- 2 TB granulated sugar
- 1 TB lemon zest
- 2 TB shelled pistachios, unsalted
- Melt the white chocolate and set aside to cool slightly (not enough so that it re-hardens).
- In the bowl of a mixer fitted with a wire whisk, add the cream, zest and sugar. Whip to stiff peaks and then fold in the white chocolate.
- Fold in the pomegranates and juice. Put in the refrigerator to chill for 30 minutes.
- Serve topped with a bit of pistachios for crunch, about 1 TB per serving.
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