Gooseberry Fool Recipe
Gooseberry Fool Recipe with Gooseberries, Castor Sugar and Double Cream
INGREDIENTS
1 lb (450g) Gooseberries
2 tablespoons Water
6-8 oz (175g-225g) Castor Sugar (depending on how sour the Gooseberries are)
1/2 pint (275ml) Double Cream
METHOD
Top and tail the gooseberries and put them in a small thick saucepan with 2 tablespoons of water and two tablespoons of sugar. Cover with lid and stand it in a roasting tin of water. Place it over a low heat and let it stew very gently for 45 minutes until the gooseberries are soft. Beat them to a pulp with a wooden spoon, sweeten them thoroughly and sieve them. The result should be fairly stiff and a pretty soft green. Whisk the cream to a firm snow, fold in the fruit pulp and chill before serving.
Serves 6.
Based on the Gooseberry Fool Recipe in:
British Cooking
by Caroline Conran (Treasure Press 1978).