Instructions

Step 1

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.

Step 2

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.

Recipes

Gooseberry Fool

Name: Gooseberry Fool
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 3 cups topped and tailed gooseberries; 1 ⁄ 4 cup water; 3 ⁄ 4 cup sugar; 1 cup heavy cream

Serves
serves 4-6

SAVEUR

The fool originated in 17th-century England as a dessert made with stewed fruit and custard instead of cream.

Ingredients

3 cups topped and tailed gooseberries
¹⁄₄ cup water
³⁄₄ cup sugar
1 cup heavy cream

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Instructions

Step 1

Step 2

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.