Waitrose and Partners
Gooseberry fool

Gooseberry fool

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Four ingredients to a delicious and easy summer dessert.

4.5 out of 5 stars(2) Rate this recipe
  • Serves6
  • CourseDessert
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins
  • Pluscooling and chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 340g Cooks' Ingredients Gooseberries
  • 75g golden caster sugar
  • 300ml Essential Double Cream
  • 500g pot No.1 Madagascan Vanilla Custard


  1. Cook the gooseberries and 1 tbsp water in a saucepan for 5-10 minutes, or until soft (reserve a few for garnishing, if liked). Squash with a spoon or purée in a blender, if needed, then press through a sieve to remove the pips. Stir in 75g sugar, adding more if the fruit is tart, then leave to cool completely.

  2. Whip the cream to soft peaks, then fold loosely into 200g custard. Loosely fold in the gooseberry purée until marbled in texture. Spoon into small glasses, garnish with the reserved gooseberries, if liked, then chill before serving.

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