Gooseberry Fool is a traditional British recipe, based on Alexis Soyer's recipe of 1854, for a classic pudding of gooseberry puree that's mixed with whipped cream and served in glasses. The full recipe is presented here and I hope you enjoy this classic British version of: Gooseberry Fool.
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This is a traditional British recipe redacted from Alexis Soyer's 1854 volume A Shilling Cookery for the People, the first Victorian cookbook for the common man.
Original Recipe
368. Gooseberry Fool.—Put in a pan a quart of green gooseberries, with a wineglass of water and half a pound of sugar; stew on a slow fire for twenty minutes, keep stirring; put in basin, and whip a pint of cream; when the fruit is cold; mix with tho cream, and serve in cups or hollow dish, or with pastry round it.
Apple may be done the same way.
Currants and raspberries the same.
Red rhubarb the same.
Cherries may be done the same, having previously been stoned. If too much syrup, add a little isinglass.
Modern Redaction
Ingredients
500ml green gooseberries
3 tbsp water
115g sugar
300ml cream
Method:
Combine the gooseberries, water and sugar in a pan. Cover and stew gently over low heat for 20 minutes, or until the fruit are soft. Take off the heat and set aside to cool.
When the gooseberry mixture is cold, whip the cream until it stands in soft peaks. Fold the cream into the gooseberry mixture ten divide between dessert glasses or trifle bowls and serve.
