Passion-Fruit Fool

Ingredients

• 2.5 cups heavy cream chilled
• 14 oz passion-fruit purée such as goya brand unsweetened cold thawed (but ) (maracuyá) ()
• 1 cup sugar to taste

Equipment

• bowl
• whisk
• hand mixer

Directions

1. Whisk purée with 2/3 cup sugar in a bowl until sugar is dissolved.
2. Beat cream with remaining 1/3 cup sugar in another bowl with an electric mixer until it just holds stiff peaks. Fold sweetened purée into cream.
3. Fool is best eaten the day it is made. Refold if fruit juices begin to separate from cream. Variations (number of servings vary): • Raspberry, blackberry, or strawberry: 1 pound fresh or thawed (but cold) berries, puréed, or 1 1/2 cups unsweetened fruit purée, strained; 1/2 cup sugar; 1 1/2 cups heavy cream; 1 tablespoon lemon juice. • Guanabana (soursop) or mango: 1 (14-ounce) package thawed (but cold) unsweetened guanabana or mango purée (1 1/2 cups), or 2 mangoes (1 1/2 pounds), peeled, seeded, and puréed; 1/2 cup sugar; 3/4 cup heavy cream; 2 tablespoons lime juice.