Gooseberry fool recipe?!
I would love to know how to make gooseberry fool, does anyone have a recipe they can share!? thanks, PamWww@FoodAQ@Com
Answers:
Serves: 4
Ingredients
350g gooseberries
1 tbsp water
75g caster sugar (or to taste)
284ml carton double cream
200g cold, ready-made, fresh custard
Method
Put the gooseberries in a saucepan with the water and place over a medium heat!. Bring to a simmer and cook for 5-10 minutes or until the gooseberries are very soft, squashing them with a spoon as they cook!. Purée in a blender then press through a sieve to remove the pips!. Stir the sugar into the sieved purée, adding more if the fruit is very tart, then leave to cool completely!.
Whip the cream until it holds soft peaks, then fold it loosely into the custard!. Loosely fold in the gooseberry purée so the fool has a marbled texture!. Serve chilled, in small glassesWww@FoodAQ@Com
Ingredients
350g gooseberries
1 tbsp water
75g caster sugar (or to taste)
284ml carton double cream
200g cold, ready-made, fresh custard
Method
Put the gooseberries in a saucepan with the water and place over a medium heat!. Bring to a simmer and cook for 5-10 minutes or until the gooseberries are very soft, squashing them with a spoon as they cook!. Purée in a blender then press through a sieve to remove the pips!. Stir the sugar into the sieved purée, adding more if the fruit is very tart, then leave to cool completely!.
Whip the cream until it holds soft peaks, then fold it loosely into the custard!. Loosely fold in the gooseberry purée so the fool has a marbled texture!. Serve chilled, in small glassesWww@FoodAQ@Com
Gooseberry and Elderflower Fool
Serves 6
* 850 ml gooseberries
* 4-6 elderflower heads
* 50 ml water
* 6 tbsp sugar
* 270 ml cream
Put the gooseberries, elderflower heads, water and sugar into a saucepan!. Count the flower heads as they go into the pan so that you can fish out all the stalks when the gooseberries are cooked!. Bring the pan to the boil and simmer the gooseberries for 15-20 minutes, until soft!. Taste the gooseberries and add more sugar if needed!. Leave to cool!.
Whip the cream until it is just gone past floppy, but not stiff!. Fish the elderflower stalks out of the gooseberries and gently fold the gooseberries into the cream!.Www@FoodAQ@Com
Serves 6
* 850 ml gooseberries
* 4-6 elderflower heads
* 50 ml water
* 6 tbsp sugar
* 270 ml cream
Put the gooseberries, elderflower heads, water and sugar into a saucepan!. Count the flower heads as they go into the pan so that you can fish out all the stalks when the gooseberries are cooked!. Bring the pan to the boil and simmer the gooseberries for 15-20 minutes, until soft!. Taste the gooseberries and add more sugar if needed!. Leave to cool!.
Whip the cream until it is just gone past floppy, but not stiff!. Fish the elderflower stalks out of the gooseberries and gently fold the gooseberries into the cream!.Www@FoodAQ@Com
Ingredients:
450g gooseberries 350ml double cream 25g buter 2 tbsp sugar
Method:
Melt the the butter in a heavy-based pan and add the gooseberries and sugar!. Bring to a simmer, cover the pan and allow to cook until the gooseberries are soft (about 30 minutes)!. Remove the fruit from a pan and beat to a pulp with a wooden spoon!.
Pass the fruit through a fine-meshed sieve to extract the liquid (discard the skins and pips)!. Taste the puree and adjust the sugar as needed!. Set the bowl aside and allow to cool completely!. When cold whip the cream to stiff peaks and fold into the cold gooseberry puree!.
Divide into small glasses and chill in the fridge before serving!.Www@FoodAQ@Com
450g gooseberries 350ml double cream 25g buter 2 tbsp sugar
Method:
Melt the the butter in a heavy-based pan and add the gooseberries and sugar!. Bring to a simmer, cover the pan and allow to cook until the gooseberries are soft (about 30 minutes)!. Remove the fruit from a pan and beat to a pulp with a wooden spoon!.
Pass the fruit through a fine-meshed sieve to extract the liquid (discard the skins and pips)!. Taste the puree and adjust the sugar as needed!. Set the bowl aside and allow to cool completely!. When cold whip the cream to stiff peaks and fold into the cold gooseberry puree!.
Divide into small glasses and chill in the fridge before serving!.Www@FoodAQ@Com
One of the easiest dessert ever, just stew gooseberries with sugar to taste, sieve to remove seeds and allow puree to cool!. Whip up double cream to soft peaks and gently fold in fruit puree, pour into glasses and chill
p!.s!. Serve with Boudoir Biscuits [sponge fingers]Www@FoodAQ@Com
p!.s!. Serve with Boudoir Biscuits [sponge fingers]Www@FoodAQ@Com