Gooseberry Fool Recipe Gooseberries – the forgotten British summer fruit. No one quite knows why they are called gooseberries - many plants have been named after animals for no apparent reason. There is something unique about the popping of zingy pulp on your tongue when you bite a gooseberry. And unlike most of the berry fruits, the seeds are so soft and easy to eat. They are so versatile as they can be eaten sweet or savoury – they make wonderful jams, jellies, savoury sauces and chutneys and freeze really well.
Summer Gooseberry Fool
400g gooseberries, topped and tailed
2 tablespoons caster sugar (this can vary depending on sweetness of gooseberries and how sweet you like it so taste as you go)
250g double cream (or use half crème fraiche and natural yogurt for a healthier version)
200g fresh vanilla custard (or make your own confectioner’s custard)
3 tablespoons elderflower cordial
1.5 teaspoon vanilla extract
- Put the gooseberries in a pan with the sugar and 2 tbsp water. Gently stew for 10-15 minutes until the gooseberries are soft. Drain some of the juice if necessary. Leave to cool and mix in the elderflower cordial.
- Softly whip the cream with the vanilla extract. As an option you can also add some elderflower cordial to the whipped cream.
- Put a spoonful of gooseberries in the bottom of the glass bowl, then a layer of cream and then custard. Repeat.
- Decorate with whole cooked gooseberries. Sprinkle with crushed digestive or ginger biscuits or honey-toasted rolled oats for a crunchy top.
- Top tips: Elderflower cordial is an amazing ingredient – add it to whipped cream deserts like pavlova to give them a “je ne sais quoi” taste. You can turn these ingredients into a Gooseberry Eton Mess – just add crushed meringues to the layers.
- Total time: 20 minutes
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