Gooseberry Fool

As every new mother will confirm, babies are found under a gooseberry bush but if you don’t find a baby try making a delicious gooseberry fool instead.

Gooseberry Fool

Yogurt replaces most of the whipped cream of a traditional fool, and rosewater imparts a delicate hint of fragrance.

  • 2 cups  vanilla yogurt
  • 1 pint gooseberries, topped and tailed
  • ¾ cup sugar or 1/2tsp stevia
  • 1 tablespoon water
  • ½ teaspoon rose water
  • ½ cup whipping cream


  1. Line a colander with cheesecloth and set it over a bowl. Spoon in yogurt and let drain in the refrigerator until it measures 1½ cups, about 1 hour.
  2. Meanwhile, combine gooseberries, sugar/stevia and water in a heavy saucepan. Simmer over medium heat until the berries are very soft, about 5 to 10 minutes. Puree in a food processor, then press the puree though a coarse-meshed sieve set over a mixing bowl, pressing hard to force everything but the seeds through the sieve. Stir in rose water. Chill until cold, about 30 minutes.
  3. Once the yogurt has drained, transfer it to a medium bowl. Partially fold the pureed gooseberries into the drained yogurt, leaving some swirls of puree and yogurt. Whip the cream and swirl it into the fool. Spoon into individual dessert dishes or goblets.
I found a brilliant way of topping and tailing my gooseberries with very little effort and in a fraction of the time it normally takes,  just rub them with a veggies scrub cloth


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