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Top and tail the gooseberries if necessary. Place them in a medium pan with the sugar, cover then slowly bring to the boil. Simmer for 5-6 minutes or until the skins are beginning to burst and they are tender. Remove from the heat, cool, then chill.
Whip the cream until it just forms soft peaks. Stir the cordial into the gooseberries, then place a spoonful of the fruit at the base of six dessert glasses. Fold the custard into the remaining gooseberries, then fold in the cream. Spoon into glasses and chill until ready to serve.
A sweet and creamy fool is the classic way to enjoy gooseberries - hy not experiment by mixing in strawberries or rhubarb?
Top and tail the gooseberries if necessary. Place them in a medium pan with the sugar, cover then slowly bring to the boil. Simmer for 5-6 minutes or until the skins are beginning to burst and they are tender. Remove from the heat, cool, then chill.
Whip the cream until it just forms soft peaks. Stir the cordial into the gooseberries, then place a spoonful of the fruit at the base of six dessert glasses. Fold the custard into the remaining gooseberries, then fold in the cream. Spoon into glasses and chill until ready to serve.
A sweet and creamy fool is the classic way to enjoy gooseberries - hy not experiment by mixing in strawberries or rhubarb?
15 minutes
Serves 18-22 scones
