Gooseberry Fool Recipes

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GOOSEBERRY FOOL



Gooseberry fool image

Whip up this yoghurt-based fruity syllabub dessert in only 20 minutes - great for a last minute dinner party

Provided by Good Food team

Categories     Dessert, Dinner

Time 20m

Number Of Ingredients 6

250g gooseberry , topped and tailed
3 tbsp caster sugar
200g Greek yogurt
1-2 tbsp icing sugar
1 tsp vanilla extract
200ml double cream

Steps:

  • Put the gooseberries and sugar in a pan with a splash of water. Heat gently, stirring, then bring to a simmer and cook until the fruit starts to burst. Squash the gooseberries with a potato masher or fork until pulpy. Cool then chill until cold in the fridge.
  • Put the yoghurt in a bowl and beat with the icing sugar and vanilla until smooth. Gently whisk in the cream (it will thicken as you whisk so don't overdo it). Ripple through the gooseberry pulp then spoon into pretty glasses or bowls to serve.

Nutrition Facts : Calories 388 calories, Fat 32.2 grams fat, SaturatedFat 20.1 grams saturated fat, Carbohydrate 19.8 grams carbohydrates, Sugar 19.5 grams sugar, Fiber 2 grams fiber, Protein 4.3 grams protein, Sodium 0.1 milligram of sodium

GOOSEBERRY FOOL



Gooseberry fool image

Mary Berry shows you how to make the and easy gooseberry fool recipe that's spiked with fragrant elderflower. Serve with a very crisp biscuit.

Provided by Mary Berry

Categories     Desserts

Yield Serves 6

Number Of Ingredients 6

500g/1lb 4oz gooseberries, topped and tailed
100g/3½oz caster sugar
3 tbsp elderflower cordial
200g/7oz double cream
100ml/3½fl oz thick Greek-style yoghurt or crème fraîche
fresh mint sprigs, to decorate (optional)

Steps:

  • Put the gooseberries, sugar and cordial in a saucepan. Cook on a high heat until the sugar has dissolved and the fruit is soft. Remove from the heat and reserve a quarter of the cooked gooseberries.
  • Blend the remaining cooked gooseberries in a blender or food processor, then sieve to remove the skins. Set aside to cool.
  • Whisk the cream in a bowl until soft peaks form when the whisk is removed from the bowl. Fold in the yoghurt and fold in the blended gooseberries. Divide between six glasses.
  • Leave the glasses in the fridge for at least 2 hours, to allow the fool to thicken.
  • To serve, spoon the remaining gooseberries over the top of the fool and decorate with the mint, if using. Serve with honey melts.

GOOSEBERRY FOOL



Gooseberry Fool image

Categories     Berry     Dairy     Dessert     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 5

3 cups pink or green gooseberries (about 1 pound)
1/2 cup granulated sugar
1/2 cup well-chilled heavy cream
1/4 cup crème fraîche
1/4 cup superfine granulated sugar

Steps:

  • Pull off tops and tails of gooseberries and halve berries lengthwise. In a heavy skillet cook berries and granulated sugar over moderate heat, stirring occasionally until liquid is thickened, about 5 minutes. Simmer mixture, mashing with a fork to a coarse puree, 2 minutes more. Chill puree, covered, until cold, about 1 hour, and up to 1 day.
  • In a bowl with an electric mixer beat heavy cream with crème fraîche until it holds soft peaks. Add superfine sugar and beat until mixture just holds stiff peaks. Fold chilled puree into cream mixture until combined well. Fool may be made 3 hours ahead and chilled, covered.

BLUEBERRY AND GOOSEBERRY FOOLS



Blueberry and Gooseberry Fools image

Fools can be made with any soft fruit; the amount of sugar will vary with the tartness of the fruit.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes three 3/4-cup servings

Number Of Ingredients 4

4 tablespoons unsalted butter
1 pound 2 ounces gooseberries (3 1/2 cups) or blueberries (3 3/4 cups), stems removed
1 cup sugar for gooseberries, 1/2 cup for blueberries
3/4 cup heavy cream

Steps:

  • Melt butter in a large skillet on medium heat, and add berries and sugar. Cover, reduce heat to low, and cook gently, stirring occasionally, until sugar has dissolved and berries have softened, about 5 minutes. Remove pan from heat, and lightly squash fruit with the back of a wooden spoon. Don't mash to a puree; some texture should remain. Cool completely in the refrigerator before proceeding.
  • Whip cream to soft but not stiff peaks. Gently fold the cream into the cooled fruit mixture, leaving the mixture marbled. Serve immediately in individual bowls.

GOOSEBERRY FOOL WITH ELDER FLOWER



Gooseberry Fool With Elder Flower image

Provided by Moira Hodgson

Categories     dessert, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 4

2 pints gooseberries
3/4 cup sugar
2 tablespoons elder flower concentrate
1 cup whipped cream

Steps:

  • Top and tail the gooseberries. Cook them with the sugar in a saucepan for about 15 minutes. Add the elder flower concentrate and mix in thoroughly. Chill.
  • Fold the gooseberries into the whipped cream. Add extra sugar or elder flower concentrate if necessary.

GOOSEBERRY & ELDERFLOWER FOOL



Gooseberry & elderflower fool image

Feed a crowd by serving a big bowl of fruity, creamy syllabub with biscuits and get everyone to dig in

Provided by Jeremy Lee

Categories     Dessert, Dinner

Time 20m

Number Of Ingredients 5

500g gooseberry
3 tbsp caster sugar
4 tbsp elderflower cordial
juice ½ lemon
350ml double cream

Steps:

  • Wash the gooseberries thoroughly, top and tail them, then place in a wide heavy-bottomed pan with the sugar, cordial and lemon juice. Simmer over a gentle heat until all the gooseberries have burst.
  • Lightly crush with a fork, tip into a bowl to cool and chill for at least 2 hrs. This can be done up to 2 days ahead.
  • Lightly whip the cream to a soft dropping consistency, then swirl in the cooked gooseberries to give a rippled effect. Spoon the fool into glasses and chill until you are ready to serve.

Nutrition Facts : Calories 364 calories, Fat 32 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein

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