A traditional English recipe made with fresh gooseberries and cream, gooseberry fool can be just sublime. This makes four smallish portions, but it is so intense you don’t really need much.
- 200 ml fresh cream, either double or a mix of double/single, whipped.
- 200 g young gooseberries
- sugar to taste
- 50 g butter
Stew the gooseberries and butter in a covered pan until they are just cooked – not too mushy. Smash them with a fork, sweeten with sugar to taste, and stir gently into the whipped cream. Spoon into small bowls or glasses and cool it in the fridge before serving.
From Sally Foster, inspired by our ancient copy of Jane Grigson’s Good Things.