Gooseberry Fool Recipe
Gooseberry fool is one of those rare desserts that manages to be timeless, versatile, and deeply satisfying. Whether you prefer the indulgence of cream, the richness of custard, or the tang of yoghurt, there’s a version of this dessert to suit every taste.
Ingredients
- 500 g Fresh gooseberries Topped and tailed
- 100 g Caster sugar Adjust based on gooseberry sharpness
- 300 ml Double cream Whipped until soft peaks
- 1 tsp Vanilla extract Adds warmth to the cream
Instructions
- Prepare the gooseberries: Rinse and top and tail 500g of gooseberries.500 g Fresh gooseberries
- Cook the fruit: Place gooseberries and 100g of caster sugar in a pan with a tablespoon of water. Simmer gently for 10–12 minutes until the fruit softens and breaks down.100 g Caster sugar
- Cool and purée: Let the mixture cool completely. Blitz in a food processor or mash with a fork for a chunkier texture.
- Whip the cream: Whisk 300ml of double cream until it forms soft peaks. Add vanilla if using.300 ml Double cream, 1 tsp Vanilla extract
- Combine: Fold the purée gently into the cream. You can fully blend it or create a marbled look for texture.
- Chill: Spoon into serving glasses or bowls and chill for 2 hours.
- Serve: Top with crushed meringue, a sprig of mint, or shortbread on the side.
- Tips for Preparing and Cooking Gooseberries to Perfection