Fruit fool fruit content more as a secondary ingredient, adding it at the end of the recipe. Fruit fool A fool is an English dessert. Traditionally, fruit fool is made by folding pureed stewed fruit (classically gooseberries) into sweet custard. Modern fool recipes often skip the traditional custard and use whipped cream. Additionally, a flavouring agent like rose water may be added. "Foole" is first mentioned as a dessert in 1598 (together with trifle), although the origins of gooseberry fool may date back to the 15th century. The earliest recipe for fruit fool dates to the mid 17th century. Why the word
Whipped cream lunch at the Hameau de Chantilly—but did not say what exactly it was, or call it Chantilly cream. The names "crème Chantilly", "crème de Chantilly", "crème à la Chantilly", or "crème fouettée à la Chantilly" only become common in the 19th century. In 1806, the first edition of Viard's "Cuisinier Impérial" mentions neither "whipped" nor "Chantilly" cream, but the 1820 edition mentions both. The name "Chantilly" was probably used because the château had become a symbol of refined food. Imitations of whipped cream, often sold under the name whipped topping or squirty cream, are commercially available. They may be used