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
Gelatin dessert was flavored with sugar, lemon juice and mixed spices. This preparation was called "jelly"; English cookery writer Hannah Glasse was the first to record the use of this jelly in trifle in her book "The Art of Cookery", first published in 1747. Preparations on making jelly (including illustrations) appear in the best selling cookbooks of English writers Eliza Acton and Isabella Beeton in the 19th century. To make a gelatin dessert, gelatin is dissolved in hot liquid with the desired flavors and other additives. These latter ingredients usually include sugar, fruit juice, or sugar substitutes; they may be added and