Description: A light and creamy traditional Irish dessert, Gooseberry Fool blends the tartness of gooseberries with sweetened whipped cream or custard. It dates back to the 15th century and remains a summer favourite when gooseberries are in season. The balance of sharp fruit and smooth cream makes it both refreshing and indulgent.
Preparation Time: 15 minutes
Cooking Time: 10-15 minutes
Serving Size: Serves 4
Ingredients:
- 300g (10 oz) fresh gooseberries, topped and tailed
- 75g (⅓ cup) caster sugar (adjust to taste)
- 250ml (1 cup) double cream (heavy cream)
- ½ tsp vanilla extract (optional)
- A few fresh mint leaves or crushed biscuits for garnish (optional)
Instructions:
- Cook the Gooseberries
Place the gooseberries and sugar in a saucepan with 1–2 tablespoons of water.
Simmer gently over low heat for 10–15 minutes, or until the gooseberries have burst and softened into a compote. Stir occasionally to prevent sticking. - Cool the Fruit
Once cooked, remove from heat and allow to cool completely. For a smoother texture, you can purée the mixture using a hand blender or press it through a sieve. - Whip the Cream
In a separate bowl, whip the cream and vanilla extract (if using) until soft peaks form. - Fold Together
Gently fold the cooled gooseberry compote into the whipped cream. You can fully mix it for a uniform fool or swirl for a marbled look. - Chill and Serve
Spoon into individual serving glasses or bowls. Chill in the fridge for at least 30 minutes before serving. - Optional Garnish
Top with a sprig of mint, crushed ginger biscuits, or a few whole cooked gooseberries for a lovely finish.
