Gooseberry Fool

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Gooseberry Fool

We’re proud to say we’re fools for goose-berries — those tart little pale-green and yellow orbs (or their sweeter red varieties). They make a terrific jam, but if you can’t wait, enjoy this simple dessert.

Total Time: 20
Yield: 6 servings


  • 2 cups fresh gooseberries, papery outer skin removed
  • 2 cups water
  • 1/2 to 3/4 cup sugar
  • 3/4 cup heavy cream


In a small saucepan over high heat, add gooseberries to water and bring to a boil. Lower to simmer and cook 8 to 10 minutes, until tender. Remove from heat and stir in 1/2 cup sugar; mash gently to incorporate. Taste and add more sugar if desired. Let cool to room temperature.

In a separate bowl, whip cream to soft peaks. Fold in gooseberries. Spoon into sherbet or cocktail glasses and refrigerate until well chilled, at least 1 hour.

Adapted from The Tenth Muse: My Life in Food by Judith Jones (Alfred A. Knopf, 2007)


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