Gooseberry Fool RecipeOrigin: Britain Period: Traditional |
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This is a modern version of the classic Elizabethan fool recipe (you can find the Cream-based Gooseberry fool and the Custard-based Gooseberry fool on this site). In fact, with its use of elderflower cordial and egg yolks this recipe comes close to the Elizabethan original (which uses rose water) Ingredients:
450g gooseberries, topped and tailed 
Gooseberry Fool Preparation:Method:Add the gooseberries to a pan along with the elderflower cordial. Bring to a boil then reduce to a simmer and cook gently until soft and pulpy (about 30 minutes). Allow to cool then transfer to a serving dish. Meanwhile heat the milk in a pan until almost boiling. Beat the egg yolks, arrowroot and sugar together in a heat proof bowl. Stirring all the while, pour the milk into this mixture. When thoroughly combined return to the pan and heat gently until the custard thickens (do not boil!). Strain into a clean bowl and allow to cool. Whip the cream (it should end-up about the same consistency as the gooseberries) then stir into the gooseberry mixture. Now fold the custard into the gooseberry mix (don't worry if it's not completely incorporated a marbled effect can look better). Place a few elderflowers on top and serve. |
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