Save to your scrapbook
Gooseberry Fool
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
Serves: 4
This recipe was first published in June 2004.
Average user rating