I have been experimenting with cream based fooles. I think I have created a really nice fall/winter flavored one. It starts with roasted acorn squash, ends in creamy goodness and it tastes like the holidays. Next up is to potentially create a custard based foole. I think it will hold up better. The weight of the squash is a little too heavy for the fluffy of the cream. The cream is nice, but snowe is so sweet. Which really is not out of line for period, but maybe a little to sweet for the modern palette. Right now the fool is in the fridge “setting” up.
Roasted acorn squash:
2 acorn squashes, split in half and seeded
1 tbl spice mix- (grind 1 5″ cinnamon, 2 green cardamon pods, 1/2 tsp mace, 1/2 tsp clove)
1 tbl salt
2 tbl butter
Pre-heat oven to 350
Sprinkle spice and salt over squash
Put 1/4 of the butter in each 1/2 of the squash
Bake for 45 minutes or until soft.
Roasted squash (see above)
2 tbl spice mix
2 tbl sugar
Blend all ingredients until smooth
Refrigerate until cool. If the mixture is too warm it will deflate the snowe.
Spiced squash snowe:
1 cup cream
4 tbs sugar
1/4 cup puree of roasted acorn squash (see above)
Whip cream, egg and sugar until stiff peaks form
Stir in squash puree.
Scoop or pipe into a dish