Gooseberry Fool
One of the nations finest flavours - the mighty gooseberry.
Traditionally I would advocate a harvest of gooseberries to be slung straight into a crumble, but this time I thought I’d have a go at making a fool. If successful, this should open the door for all manner of fruit fools through the summer months.
A bit of research suggests that fools fall into two main categories - the proper way and the lazy way. ie - either made with craime fresh or whipped cream or properly made with home made custard, I’m not a huge fan of the culinary short-cut as they inevitably detract from the overall dish so I decided to go the old school proper way instead.
The best recipe I could find actually came from the Waitrose online website and it is replicated below…
As I type, I am at the final stages of the recipe waiting for my custard and fruit puree to cool cool in their individual bowls so I can mix them together and put into glasses in the fridge. Both component parts taste divine so I have high hopes for the finished dish.
Overall - the whole process including topping and tailing the berries probably took 25 mins or less. A half hour very well invested I;d say.
Serves: 4
Ingredients
800g cooking gooseberries, topped, tailed and washed
6 tbsp Waitrose Elderflower Cordial
2 tbsp caster sugar
Fresh mint, to decorate
For the custard
1 tbsp caster sugar
284ml pot double cream
1 vanilla pod
3 egg yolks
1 tsp cornflour
Method
- Place the gooseberries in a pan with the elderflower cordial and sugar. Simmer for about 10 minutes until the gooseberries are thoroughly softened. Purée through a sieve (or in a blender if you want to include the crunchy pips) and allow to cool. Make the custard by gently heating the cream and vanilla pod in a saucepan to just under boiling point.
- Meanwhile, in a medium bowl, mix the egg yolks, sugar and cornflour to a smooth paste.
- Remove the vanilla pod from the hot cream then reserve to use again. (G-G EDIT - I SPLIT HALF A POD, SCRAPED OUT THE SEEDS AND PUT THEM IN THE MIX AS I LIKE MY CUSTARD HEAVY ON THE VANILLA) Pour the cream over the paste, whisking all the time. Return the mixture to the pan and cook over a gentle heat, whisking constantly with a balloon whisk. Once the custard has thickened, pour into a bowl to cool.
- Mix the cooled custard and puréed fruit together and spoon into serving dishes or glasses. Chill in the fridge until ready to serve. Decorate with sprigs of mint.
