Fruit fool 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 "fool" is used as the name of this fruit dessert is not clear. Several authors
Floating island (dessert) Floating island (dessert) A floating island is a dessert of French origin, consisting of meringue floating on crème anglaise (a vanilla custard). The meringues are prepared from whipped egg whites, sugar, and vanilla extract then quickly poached. The crème anglaise is prepared with the egg yolks, vanilla, and hot milk, briefly cooked. There is some confusion about the name. In French cuisine, the terms œufs à la neige ("eggs in snow") and île flottante (floating island) are sometimes used interchangeably; the latter is the source of the English name. The difference between the two dishes is that "île flottante" sometimes