Gooseberry fool

    1 hour 22 min

    I love making this refreshing fool in the summer when fresh gooseberries are at their peak! Serve with extra cream or yoghurt and shortbread.

    Cheshire, England, UK
    73 people made this

    Serves: 6 

    • 450g gooseberries (pink or green)
    • 100g caster sugar
    • 120ml chilled double cream
    • 4 tablespoons greek yoghurt
    • 4 tablespoons caster sugar

    Prep:1hr15min  ›  Cook:7min  ›  Ready in:1hr22min 

    1. Pull off the tops and tails of the gooseberries. In a heavy frying pan, cook the berries and 100g sugar over medium heat, stirring occasionally until liquid is thickened, about 5 minutes. Simmer the mixture while mashing with a fork to a coarse puree for about 2 more minutes. Chill, covered for about an hour, until cold.
    2. Beat double cream with yoghurt in an electric mixture until it holds soft peaks. Add 4 tablespoons sugar and continue to beat until the cream just holds stiff peaks. Fold the chilled puree into the cream until combined well. Pour mixture into individual glasses or ramekins. Garnish with additional whipped cream or yoghurt, if liked, and chill until serving.

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    Reviews in English (2)


    needs twice as much cream as called for; on the order of 300 ml double cream. This puts it more in line with other recipes and without it, the berries turn it to soup.  -  17 Aug 2012


    I agree with fam.cman. I put 300ml of mock cream in + 6tbs yoghurt. Also 4 drops of vanilla essence to the gooseberries. I simmered the gooseberries to render to a wet porridge consistency. Very nice though!  -  16 Jul 2014