|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.