Gooseberry Fool
Ingredients
Directions
Make the gooseberry base
Top and tail the gooseberries.
Place them in a lined saucepan with sugar and water.
Stew gently until tender.
Rub the mixture through a sieve and let it cool completely.
Finish and serve
Once cool, mix in the custard.
Serve in a glass dish with sponge fingers.
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 flavour and the pulp that gives the fool its body.
- Sugar
- Sweetens the tart gooseberries and balances their acidity.
- Custard
- Adds creamy richness and smoothness to the cooled fruit purée.
The step that matters
Cool the fruit purée completely before adding the custard. If the gooseberry purée is still warm, it can thin the custard and cause it to separate or lose its smooth, thick texture. Cooling first keeps the fool light and creamy.
“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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