Gooseberry Fool
Ingredients
Directions
Prepare the fruit
Open the bottle of gooseberries and place them in a saucepan with their juice.
Stew the gooseberries until they can be pulped.
Make the custard
In a separate pot, prepare the custard by mixing 1 packet of custard powder, 2 tablespoons of Swiss milk, and 1 pint of cold water.
Boil and stir the mixture until it thickens.
Combine and serve
Combine the custard with the pulped gooseberries and serve either hot or cold.
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, once pulped, the body of the fool.
- Custard powder
- Thickens the liquid as it boils, giving the fool its creamy texture.
- Swiss milk
- Adds richness and creaminess to the custard.
The step that matters
Boil and stir the custard until it thickens. Custard powder contains starch that only thickens fully when brought to a boil while stirred; stopping early leaves the custard thin and can leave it lumpy.
“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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