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Gooseberry Fool
- Difficulty
Easy
- Ready in
10 min
Published 1986
This was a favourite in Elizabethan times, as it is now. Chill it for 1 hour before serving with langues de chat.
Ingredients
450 g 1 lb 50 g 2
Method
Gently cook the gooseberries with the sugar until they become a pulp. Stir in the wine. When cool, stir in the egg yolks. Whip the whites stiffly and fold into the gooseberry purée, followed by the cream.
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