The fool originated in 17th-century England as a dessert made with stewed fruit and custard instead of cream.
Yield: serves 4-6
- 3 cups topped and tailed gooseberries
- 1⁄4 cup water
- 3⁄4 cup sugar
- 1 cup heavy cream
- Put gooseberries and water in a large saucepan over medium heat and bring to a boil. Cook, stirring often, until berries are soft and most of the liquid has boiled away, 10-15 minutes. Add sugar and bring to a boil while mashing berries with the back of a wooden spoon. Cook until sugar has melted, 1-2 minutes.
- Transfer gooseberries and syrup to a medium mixing bowl and set aside to cool. Whip heavy cream in a medium bowl until soft peaks form. Reserve 1⁄2 cup cooked berries for garnish, then fold whipped cream into remaining gooseberries. Spoon fool into 4-6 stemmed glasses and garnish each with reserved gooseberries. Refrigerate until ready to serve.