Snapguide

How to make gooseberry fool

We have a lot of gooseberries this year Gooseberries tastes a bit like kiwi. That is why the old name for kiwi is Chinese gooseberries. Kiwis come from china.

10
STEPS
INGREDIENTS
Some of the ingredients. Pull up the supply list at the bottom of the screen. If you don't have concentrated elderflower juice use any concentrated juice with a bit of sourness to it.

Some of the ingredients. Pull up the supply list at the bottom of the screen. If you don't have concentrated elderflower juice use any concentrated juice with a bit of sourness to it.

Rinse the berries and cut off the flower and the little stem.

Cut the berries in half.

Melt the 3.5 oz sugar until light brown caramel.

Add the berries and stir. The brown sugar will go lumpy but it will dissolve. Add the juice.

Add the 5.3 oz sugar and the butter. I have more than 1tbsp because I'm making double portion here.

Stir and bring to the boil.

Cover with lid and simmer for 15 minutes.

Taste, mine needed a bit more sugar. Cool down.

Sour cream and cream whipped together.

Fold in the gooseberries, don't blend it totally let some of the gooseberries be seen. Cool in the fridge for an hour.

This is a serving suggestion. 2 slices of day old bread cut into logs. 1 tbsp cinnamon and 3 tbsp sugar mixed. 2-3 tbsp melted butter.

Melting butter.

Brush the bred log with the melted butter

Brush the bred log with the melted butter

Dust with cinnamon and sugar mix

Dust with cinnamon and sugar mix

Fry on a non stick frying pan. No butter needed, the butter you brushed on the bread is enough. Fry the croutons until crisp.

Serve the cinnamon croutons warm with the cold gooseberry fool.

Serve the cinnamon croutons warm with the cold gooseberry fool.

  • 1.0lb Gooseberries
  • 3.5oz Sugar
  • 5.3oz Sugar
  • 3.0Tbsp Concentrated elderberry flower juice
  • 1.0Tbsp Butter
  • 1.0c Double cream
  • 3.0Tbsp Sour cream
  • 2.0 Slices of day old bread
  • 2.0Tbsp Butter
  • 1.0Tbsp Cinnamon
  • 3.0Tbsp Sugar