Mary Berry’s Fast Gooseberry Fool is made with fresh gooseberries, caster sugar, fresh vanilla custard, and softly whipped double cream. This easy Gooseberry Fool recipe creates a delicious dessert that takes about 20 minutes to prepare and can serve up to 10 people.
This Fast Gooseberry Fool Recipe Is From Absolute Favourites Cookbook by Mary Berry
Mary Berry Fast Gooseberry Fool Ingredients:
- 1kg (2lb 3oz) fresh gooseberries, topped and tailed
- 250g (9oz) caster sugar
- 600ml (1 pint) fresh vanilla custard
- 600ml (1 pint) double cream, softly whipped
- Green food colouring (optional)
- 10 borage or mint flowers (optional)
How To Make Mary Berry Fast Gooseberry Fool?
- Cook the Gooseberries: Measure 1kg (2lb 3oz) fresh gooseberries and 250g (9oz) caster sugar into a large, wide-based saucepan. Add 1 tablespoon of water, then stir over medium heat until the sugar dissolves. Cover with a lid and cook for about 10 minutes, stirring occasionally, until the gooseberries are tender.
- Prepare the Purée: Reserve a few cooked gooseberries for decoration. Puree the remaining gooseberries until smooth using a food processor or hand blender, then pass through a sieve to give a smooth purée. Allow the purée to cool completely.
- Mix with Custard and Cream: Stir 600ml (1 pint) fresh vanilla custard into the cooled gooseberry purée. Gently fold in 600ml (1 pint) softly whipped double cream until the mixture is smooth. If desired, add a dash of green food colouring for a more vibrant look.
- Assemble and Chill: Spoon the mixture into ten 200–300ml (7–10fl oz) glasses or pots. Transfer to the fridge and allow to set for at least 6 hours.
- Decorate and Serve: Before serving, garnish each fool with the reserved gooseberries and a borage or mint flower. Enjoy your delicious and refreshing dessert!
Recipe Tips:
- Pick Ripe Gooseberries: Use ripe gooseberries for the best taste. They should feel a bit soft when pressed.
- Cook Gently: Stir the gooseberries gently while cooking so they don’t fall apart too much.
- Cool the Purée: Let the gooseberry purée cool completely before adding the custard and cream. This makes the dessert smooth.
- Whip Cream Lightly: Whip the cream softly for a light texture. Over-whipping can make it too heavy.
- Chill Well: Let the dessert chill in the fridge for at least 6 hours. This helps bring out the best flavor.
What To Serve With Fast Gooseberry Fool?
This creamy Gooseberry Fool pairs well with shortbread cookies, fresh berries, or a light sponge cake. It can also be served alongside a fruit salad, meringue, or a drizzle of honey for a delicious dessert.
How To Store Leftovers?
- Refrigerate: First, let the leftover Gooseberry Fool cool to room temperature. Once cooled, cover it with plastic wrap or transfer it to an airtight container, then refrigerate for up to 3 days.
- Freeze: Gooseberry Fool is not recommended for freezing because the texture of the cream may become grainy when thawed. It’s best enjoyed fresh or after refrigeration
Mary Berry Fast Gooseberry Fool Nutrition Facts
Serving Size: 1 of 10 servings
- Calories: 209 kcal
- Total Fat: 14g
- Saturated Fat: 9g
- Cholesterol: 0mg
- Sodium: 1.5mg
- Potassium: 297mg
- Total Carbohydrate: 29.7g
- Dietary Fiber: 6.5g
- Sugars: 16.9g
- Protein: 1.3g
More Mary Berry Recipe:
- Mary Berry Winter Crumble
- Mary Berry Florentines
- Mary Berry Meringues
- Mary Berry Granny’s Gingerbread Recipe
- Mary Berry Tiramisu Red Fruit Trifle
- Mary Berry Tiny Chocolate Cupcakes
Mary Berry Fast Gooseberry Fool
Description
Mary Berry’s Fast Gooseberry Fool is made with fresh gooseberries, caster sugar, fresh vanilla custard, and softly whipped double cream. This easy Gooseberry Fool recipe creates a delicious dessert that takes about 20 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Cook the Gooseberries: Measure 1kg (2lb 3oz) fresh gooseberries and 250g (9oz) caster sugar into a large, wide-based saucepan. Add 1 tablespoon of water, then stir over medium heat until the sugar dissolves. Cover with a lid and cook for about 10 minutes, stirring occasionally, until the gooseberries are tender.
- Prepare the Purée: Reserve a few cooked gooseberries for decoration. Puree the remaining gooseberries until smooth using a food processor or hand blender, then pass through a sieve to give a smooth purée. Allow the purée to cool completely.
- Mix with Custard and Cream: Stir 600ml (1 pint) fresh vanilla custard into the cooled gooseberry purée. Gently fold in 600ml (1 pint) softly whipped double cream until the mixture is smooth. If desired, add a dash of green food colouring for a more vibrant look.
- Assemble and Chill: Spoon the mixture into ten 200–300ml (7–10fl oz) glasses or pots. Transfer to the fridge and allow to set for at least 6 hours.
- Decorate and Serve: Before serving, garnish each fool with the reserved gooseberries and a borage or mint flower. Enjoy your delicious and refreshing dessert!
Notes
- Pick Ripe Gooseberries: Use ripe gooseberries for the best taste. They should feel a bit soft when pressed.
- Cook Gently: Stir the gooseberries gently while cooking so they don’t fall apart too much.
- Cool the Purée: Let the gooseberry purée cool completely before adding the custard and cream. This makes the dessert smooth.
- Whip Cream Lightly: Whip the cream softly for a light texture. Over-whipping can make it too heavy.
- Chill Well: Let the dessert chill in the fridge for at least 6 hours. This helps bring out the best flavor.
Mary Berry Fast Gooseberry Fool