4654 Gooseberry Fool

Method

Cook 500 g (1 lb 2 oz) small green gooseberries in a light syrup. When cooked, drain them well and pass through a fine sieve.

Place the purée in a shallow pan and mix well on ice, working in the necessary amount of icing sugar according to the acidity of the fruit and the strength of the syrup used to cook them in.

Mix in an equal amount of stiffly whipped cream, fill dome shape in a timbale and decorate the surface with Crème Chantilly; serve very cold.

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