Gooseberry Cream Snow

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

All fruit fools, of which this is one, can also be used to make very good fruit-flavoured ice creams. For an alternative dessert, freeze the mixture, giving it a stir once or twice.


  • 450 g/1 lb green gooseberries
  • 2 tablespoons water
  • 100 g/4 oz castor sugar
  • 1 egg white
  • 3 dl/½ pint double cream


    Wash the gooseberries; there is no need to top and tail them. Place in a saucepan with the water. Bring up to the boil, cover and simmer very gently for 10 minutes until tender and quite soft. Draw off the heat, add the sugar and stir to dissolve it in the heat of the pan. Then rub the fruit and juices through a sieve to make a purée. Discard the skin and pips that remain in the sieve and allow the purée to cool.

    Add the unbeaten egg white to the cream and whisk both together until thick and light. Fold in the gooseberry purée. Spoon into a serving dish or individual glasses and chill for several hours until firm before serving. This looks pretty sprinkled with a few chopped pistachio nuts for decoration.