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 tragacanth to stabilize whipped cream; a few include whipped egg whites. Various other substances, including gelatin and diphosphate (E450), are used in commercial stabilizers. Whipped cream may also be made in a whipping siphon, typically using nitrous oxide as the gas, as carbon dioxide tends to give a sour taste ("cf." soda syphon). The siphon may have replaceable cartridges or be sold as a pre-pressurized retail package. The gas dissolves in the butterfat under pressure, and when the pressure is released, produces bubbles and thus whipped cream. Whipped cream, often sweetened and aromatised, was popular in the 16th century, with