Adapted from joyofbaking.com

Serves: 4

• 1 cup kiwi purée
• 1 cup heavy whipping cream
• 1 TBSP sugar
• kiwi slices for garnish
  

Kiwi Purée:

• 4 kiwis
• 3 TBSP honey (to taste)

Kiwi Purée:

Peel and cut the kiwis into quarters. Place in a food processor, fitted with a steel blade, and process until you have
a rough purée. (You should have about one cup of puréed kiwi. If you have less, either purée another kiwi so you end up with one cup or simply adjust the amount of whipping cream to equal that of the puréed kiwi.)

Transfer to a bowl and stir in the sugar. Taste and add more sugar if necessary.

Refrigerate for several hours or overnight.

Kiwi Fruit Fool:

Place mixing bowl and whisk attachment in the refrigerator or freezer for about 15 minutes or until very cold.
Whip the cream until soft peaks form.
Add the sugar and continue to whip until stiff peaks form.
With a rubber spatula gently fold in the kiwi purée, leaving some streaks of the white whipping cream.
Pour the fool into four long stemmed parfait or wine glasses.

Cover and refrigerate until serving time. Can be made about 4 hours before serving.

Garnish with a slice of kiwi fruit.

Serving Suggestions:

For April Fool’s fun, hide something in the fool (but make sure it won’t do
damage if bitten or swallowed!)

Variations:

Fool can be made in any season with other fruits or preserves. Try
strawberry, citrus, or brandied peaches.

*Items in BOLD are available at the Davis Farmers Market