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Gooseberry Fool

The only thing foolish about this dessert is how good it tastes. Substitute cape gooseberries (also called golden berries) if you can’t find green or pink varietals.
Servings 4

Ingredients
  

  • 3 cups pink or green gooseberries about 1 pound
  • ½ cup granulated sugar
  • ½ cup heavy cream chilled
  • ¼ cup mascarpone
  • ¼ cup superfine granulated sugar
  • Mint for garnish (optional)

Instructions
 

  • ►Pull off tops and stems of gooseberries and halve berries lengthwise. In a heavy skillet cook berries and granulated sugar over moderate heat, stirring occasionally until liquid is thickened, about 5 minutes. Add water as needed to prevent gooseberries and sugar from sticking to the pan or burning.
  • ►Simmer mixture, mashing with fork for an additional 2 minutes over heat.
  • ►Remove from heat. Cover gooseberry pulp and chill until cold, about 1 hour, and up to 1 day.
  • ►In a medium-sized bowl, use an electric mixer to beat heavy cream with mascarpone until it holds soft peaks. Add superfine sugar and beat until mixture just holds stiff peaks. Fold chilled gooseberry pulp into cream mixture until well-combined. Fool may be made 3 hours ahead and chilled, covered. Garnish with mint when serving.

Notes

Adapted from Gourmet Magazine