Gooseberry Fool
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
57
Spice
56
Sweetness
56
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Pull off tops and tails of gooseberries and halve berries lengthwise
2
In a heavy skillet cook berries and granulated sugar over moderate heat, stirring occasionally until liquid is thickened, about 5 minutes
3
Simmer mixture, mashing with a fork to a coarse puree, 2 minutes more
4
Chill puree, covered, until cold, about 1 hour, and up to 1 day
5
In a bowl with an electric mixer beat heavy cream with crème fraîche until it holds soft peaks
6
Add superfine sugar and beat until mixture just holds stiff peaks
7
Fold chilled puree into cream mixture until combined well
8
Fool may be made 3 hours ahead and chilled, covered
9
Pull off tops and tails of gooseberries and halve berries lengthwise
10
In a heavy skillet cook berries and granulated sugar over moderate heat, stirring occasionally until liquid is thickened, about 5 minutes
11
Simmer mixture, mashing with a fork to a coarse puree, 2 minutes more
12
Chill puree, covered, until cold, about 1 hour, and up to 1 day
13
In a bowl with an electric mixer beat heavy cream with crème fraîche until it holds soft peaks
14
Add superfine sugar and beat until mixture just holds stiff peaks
15
Fold chilled puree into cream mixture until combined well
16
Fool may be made 3 hours ahead and chilled, covered