A fool is a fluffy fruit-and-cream concoction similar to mousse, but without the eggs. Popular in Britain and its colonies, it's a simple and quick-to-prepare dessert that can be made with many tart fruits. This nontraditional version includes yogurt, white chocolate, and Cointreau, elements that create a more stable and complex flavor. A nice variation on this theme mashes the strawberries with rhubarb purée and bits of crystallized ginger. Whipped cream doesn't hold well, so this dessert shouldn't be prepared more than 12 hours in advance.
Mash the strawberries into small pieces with a fork or potato masher. Place the mashed berries in a strainer set over a bowl and let drain for 30 minutes. Discard the juice or save for another use.
In another clean, cold bowl, whip the cream until it just begins to thicken, then add 1/4 cup of sugar, beating until the cream forms soft peaks.
In another bowl, blend the white chocolate with the yogurt. Stir in about 1/4 of the whipped cream to lighten the mixture.
Add the grated orange rind, orange juice, and Cointreau to the bowl of whipped cream. Whip briefly, then add the yogurt-chocolate mixture to the cream and beat until soft peaks form.
Fold the drained strawberries into the cream base. Taste, and add more sugar if the mixture is too tart. The amount of sugar you add will depend on the sweetness of your berries and your personal preference.
Scoop the fool into 4 martini glasses or wine goblets. Refrigerate at least 2 hours before serving to chill the dessert. Just before serving, garnish each glass with a strawberry and sprig of mint.