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Gooseberry Fool

Trusted.Chef's picture
Ingredients
  Gooseberries 12 Ounce, washed (350 Gram, Fresh Ones)
  Sugar 2 Ounce (50 Gram)
  Double cream 5 Fluid Ounce (142 Milliliter, Carton)
  Egg white 1
  Glace cherries 4
  Shortbread/Ginger biscuits 5
Directions

Put the gooseberries in a separator or ovenproof dish, sprinkle with the sugar and cover with foil.
Put the trivet in the pressure cooker, add 300 ml (1/2 pint) water, and stand the separator or dish on the trivet.
Put on the lid and bring to high (15 lb) pressure.
Cook for 4 minutes.
Reduce pressure slowly.
Puree the fruit through a sieve.
Leave the puree to cool - there should be about 300 ml (1/2 pint).
When the puree is cold, whip the cream and egg white together until light and frothy and fold it into the gooseberry puree.
Put the fool in individual glasses and top each with a glace cherry.
Serve with shortbread or ginger biscuits.
If an electric blender is to be used to puree the fruit, top and tail the gooseberries before cooking.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Blending
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Gooseberry
Interest: 
Everyday
Cook Time: 
20 Minutes

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