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Gooseberry Fool

Francois.Marin's picture
  Heavy cream 1 1⁄4 Cup (20 tbs), or crisp cookies (for serving ) for thick custard 1 cup milk 3 egg yolks 1 teaspoon cornstarch

Orange flower water is available at Middle Eastern markets and at some pharmacies.
Method - Hull and wash gooseberries; put them in a pan with the water, cover and simmer 15 minutes or until soft.
Drain, reserving the juice, and push them through a sieve, or puree in a blender, and strain to remove the seeds.
Mea- sure puree and add enough juice to make 2 1/2 cups.
Add sugar to taste with orange flower water and chill.
For custard: scald milk; beat egg yolks with cornstarch until smooth and stir in milk.
Re- turn mixture to pan and cook, stirring, until thickened.
Simmer 2 minutes and stir into gooseberry puree.
Whip cream until it holds a soft shape and fold into custard mixture, leaving the fool slightly marbled' with cream.
Pour into a glass bowl and serve with ladyfingers or crisp cook- ies.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 259 Calories from Fat 244

% Daily Value*

Total Fat 28 g42.7%

Saturated Fat 17.3 g86.4%

Trans Fat 0 g

Cholesterol 102.8 mg34.3%

Sodium 28.5 mg1.2%

Total Carbohydrates 2 g0.7%

Dietary Fiber 0 g

Sugars 0.1 g

Protein 2 g3.1%

Vitamin A 22.1% Vitamin C 0.75%

Calcium 4.9% Iron 0.13%

*Based on a 2000 Calorie diet


Gooseberry Fool Recipe