Gooseberries are in season around early summer and are one of the first summer fruits to arrive in the shops. It is sometimes possible to buy frozen gooseberries – you may be more likely to find them in your local farm shops than at the supermarket.
Gooseberries have a short season in early summer, so make the most of them with this easy gooseberry fool recipe
Making the most use of seasonal fruit, especially if you know it has been locally grown, feels virtuous as well as being nutritious and delicious!
These tart fruits with so much texture should be as much a seasonal delight as strawberries. Some people might recommend sieving the gooseberries to remove the seeds, but I think the seeds add to the whole gooseberry experience!!
Gooseberry Fool With Double Cream
Gooseberry fool couldn’t be easier to make and yet it is sophisticated enough for a dinner party dessert.
It is basically just stewed gooseberries folded into whipped double cream.
Like most gooseberry recipes, gooseberry fool starts off with stewing the gooseberries until they are soft.
It is important to ensure your gooseberries are completely cool after stewing, before you fold them into the cream, otherwise the cream will curdle.
If you want to make a healthier option, use greek yoghurt instead of the cream.
Gooseberry Fool Recipe
- 500g/1lb gooseberries
- 3-4 tablespoons sugar (according to taste and the tartness of the fruit)
- 2 tablespoons water
- 300ml double cream
- Top and tail the gooseberries
- Place in a pan with the water and sugar
- Gently bring to boil and simmer until soft and bursting
- Squish gently with a fork until you have a rough puree
- Set aside to cool
- When the fruit is cool, whip the cream
- Gently fold the fruit mixture into the cream
- Divide into serving bowls
- Chill until required
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