Gooseberry Fool
By: Sheri Wetherell
Published: Friday, January 1, 2010 - 12:44am

Ingredients




1 pound young gooseberries, fresh or frozen
Caster sugar to taste
1 1/2 cups whipping cream

Preparation

1 Top and tail the gooseberries. 2 Put in a pan with 4 tablespoons water cover and cook gently until softened. 3 Liquidise or push through a nylon sieve. 4 Add sugar to taste; cool. 5 Whip the cream until firm and fold into the fruit puree. 6 Spoon into tall glasses and serve chilled.

About


Elderflowers tied in a muslin bag give a good flavour to fruit as it cooks. Half the cream can be replaced with yogurt or cold custard if wished.