I often get asked 'why the name gooseberry fool?' So for those of you wondering, watch the video below to find out!
So there we have it. Given that gooseberry fool was founded after losing my Mum, and is based on the values she instilled in me, I wanted the name to be a nod to her. Gooseberry fool was my most favourite dessert that she used to make me! I love love love it and it makes me so nostalgic when I now make and eat it. Gooseberries are currently in season so do give it a go using the recipe below and let me know if you do!
Enjoy this very special recipe with my love,
Rachel x
GOOSEBERRY FOOL
24oz gooseberries
3 tbsp water
8oz sugar
10 floz double cream
Cook the gooseberries in the water, when nearly tender, add the sugar, cook until the sugar is dissolved and the fruit is soft. When soft, sieve and allow to cool. Whip the cream until it forms soft peaks, not too stiff! Then fold this into the gooseberries until smooth. Pour into ramekin dishes or a larger bowl to share. Can be eaten chilled or frozen. I personally love it best when it has been frozen and then taken out of the freezer long enough for it to begin to soften slightly.