Cinnamon-Passion Fruit Fool
When the weather is hot and beautiful fresh fruits abound, I always turn to a fruit fool as dessert. A classic British dessert, a fool is quite simply puréed fruit and a bit of sugar folded in with fluffy whipped cream. They are light, no fuss, and always highlight the flavors of the season.
There are umpteen variations and shortcuts for this dish – from the type of fruit (gooseberries, strawberries, peaches) to using a frozen purée or pre-fab whipped cream. You really can’t go wrong with this one. With the fragrant passion fruits in season right now, this latest incarnation of a fool became doubly inspired by a staple Brazilian dessert, mousse de maracujá. Maracujá is Portuguese for passion fruit, and the Brazilian version uses thick cream, sweetened condensed milk, and sometimes gelatin.
This dessert literally could not be easier. Passion fruits are basically already puréed, so you simply have to split and remove the pulp; you can, of course, use a frozen purée if you can’t find fresh. I sweeten the passion fruit pulp with a bit of sugar, add a squeeze of lime juice for brightness and a bit of cinnamon because I think it really brings out the signature flavor of the fruit. Fold all of that into whipped cream, and that’s it! It’s shockingly delicious. My fussy I-only-eat-meat-and-no-dessert husband went to town on a few bowls after initially, begrudgingly taste-testing. Light, fluffy, tart, sweet – this might be my favorite, easy summer dessert. Enjoy!
4 passion fruits, seeds and pulp removed to a bowl*
squeeze of lime juice
1 tsp cinnamon
½ cup sugar
2 cups heavy cream, cold
In a bowl, mix together thoroughly all except a few tablespoons of the passion fruit seeds and pulp, the squeeze of lime juice, cinnamon and ¼ cup of the sugar.
In another bowl using a stand or hand mixer, beat the heavy cream with the other ¼ cup of sugar until stiff peaks form. Fold the passion fruit mixture carefully into the sweetened whipped cream. I like to add a third at a time and not overmix to avoid collapsing the fluffy cream.
Spoon mixture into dessert glasses and top with a few of the reserved passion fruit seeds and a bit of juice / pulp. I like to refrigerate for a bit before serving, but it can be eaten straight away.
*Slice the top off of a passion fruit, and use a spoon to remove all of the seeds and pulp to be used. You could also substitute about one cup of thawed, frozen passion fruit purée.