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    Gooseberry Fool

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    Gooseberry Fool

    I sieve the gooseberry purée to get the pips out, so you don't need to worry about topping and tailing the fruit first. I use ready-made custard because it's easy, and also lighter than homemade egg custard.

    • Vegetarian
    • Preparation time: 25 minutes
    • Total time: 25 minutes, plus cooling and chilling 25 minutes

    Serves: 4


    • 350g gooseberries
    • 1 tbsp water
    • 75g caster sugar (or to taste)
    • 284ml carton double cream
    • 200g cold, ready-made, fresh custard


    1. Put the gooseberries in a saucepan with the water and place over a medium heat. Bring to a simmer and cook for 5-10 minutes or until the gooseberries are very soft, squashing them with a spoon as they cook. Purée in a blender then press through a sieve to remove the pips. Stir the sugar into the sieved purée, adding more if the fruit is very tart, then leave to cool completely.
    2. Whip the cream until it holds soft peaks, then fold it loosely into the custard. Loosely fold in the gooseberry purée so the fool has a marbled texture. Serve chilled, in small glasses.

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