Imperial Gooseberry-fool
Ingredients
Directions
Simmer the gooseberries in ¾ pint of water until soft.
Mash the gooseberries and strain to remove skins and seeds.
Sweeten to taste and serve chilled.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Gooseberries
- Provide the tart fruit base and most of the pulp that forms the fool's texture.
The step that matters
Strain the cooked gooseberries. Skins and seeds left in the purée would make the fool gritty and unpleasant. Straining through a sieve gives a smooth, even texture that holds its shape when chilled.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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