Gooseberry Fool

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This was a favourite in Elizabethan times, as it is now. Chill it for 1 hour before serving with langues de chat.


  • 450 g/1 lb gooseberries, washed and trimmed
  • 50 g/2 oz/¼ cup castor/superfine sugar
  • 6 tablespoons Beaumes de Venise
  • 2 eggs, separated
  • 300 ml/10 fl oz/ cups double/heavy cream, whipped


    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.