Gooseberry Fool

Gooseberry Fool
  • 3 Cups (1lb.) gooseberries
  • 1 ¼ cups heavy cream
  • 2 Tbsp. sugar (or more to taste)
  • ½ tsp. vanilla
  1. Cook gooseberries in a medium pan over low heat, crushing the berries with a potato masher when they soften, until thoroughly soft, 10 to 15 min. Puree in a blender or food processor. Strain if you wish. Blend in  sugar.
  2. Refrigerate up to 3 days. Up to 3 hours before serving, whip cream until soft peaks form. Gently fold the berry puree into the cream.
  3. Add vanilla. Serve at once.

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