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Traditional English Fools, which date WAY back to the 15th century, involved blending mashed fruit with a custard. As time went on, the custard was replaced with whipping cream. We split the difference and made a bright lemon curd, using lemons mixed that with perfectly whipped cream and layered it with a fruit salsa. It’s an Irish/American take on the Brit’s tradition and we think a mighty success.
Whisk together all the lemon curd ingredients except the butter in a large metal bowl. Place the bowl over a pot of gently simmering water set up as a double boiler. Stir constantly with a rubber spatula until the lemon curd begins to thicken, about 10 minutes. Add the butter and continue to stir until it is completely melted and the curd is quite thick; it will be the consistency of smooth pudding. If there are any lumps, strain the curd into a container; then cover with plastic wrap and place in the freezer until cool. Then refrigerate.
Combine all the strawberry salsa ingredients in a bowl and allow to sit for at least an hour, until the sugar has dissolved (Can be made a day ahead).
Fold the chilled lemon curd, whipped cream (reserve about ½ cup for topping the fools) and zest together. Spoon a few tablespoons into each glass. Top with a couple tablespoons of the salsa. Repeat until the glasses are full. Top with a dollop of whipped cream and chopped almonds. Can be assembled an hour before serving.
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