Gooseberry Fool

Method

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1. Put the gooseberries, sugar and water in a saucepan, cover and cook gently for 8 to 10 minutes, until they burst and soften.

   Mark done Start 8 min timer

2. Crush the fruit roughly with a fork, stir in the elderflower cordial and taste for sweetness.

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3. Cool completely, about 30 minutes.

   Mark done Start 30 min timer

4. Whip the cream to soft peaks in a cold bowl.

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5. Fold the cooled gooseberry purée through the cream, leaving ripples for a marbled look.

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6. Spoon into six glasses and chill at least 1 hour.

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7. Serve with shortbread biscuits.

   Mark done

Chef’s Tips

• Cool the fruit completely. Warm purée turns the cream to soup.
• Whip the cream only to soft peaks so it folds without going stiff.
• Sweeten to taste. Gooseberries vary a lot in sourness.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Shortbread biscuits
• Elderflower cordial
• A glass of Muscat

Storage & Reheating

Refrigerate up to 2 days. It thins a little as it sits. Not suitable for freezing.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.