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
Powdered sugar is mostly used for decorative purposes. It also contains titanium dioxide which gives it a vibrant white colour. This sugar is used for visual appeal without the sugar melting into the pastry from moisture. It is mostly used on baked goods that are slightly wet like fruit bars and tarts. It will not melt even if it is sprinkled on whipped cream or ice cream. Snow sugar is less sweet than regular powdered sugar because dextrose (a type of sugar made when starchy plants are broken down into monosaccharides using enzymes) is around 20% less sweet than regular sugar. Powdered