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Gooseberry fool in the making

A gray morning to be photographing gooseberries, but I'm too eager to begin topping and tailing to wait for better light. Gooseberries still seem more familiar out of children's fiction than everyday life, but browsing in Jane Grigson has inspired me to attempt a fool this morning. Perhaps with a splash of elderflower cordial? If you have tips, tell me now!

The tablecloth, by the way, is one of s-wert's inimitable designs.


I'm sure it'll be a a beautiful little fool, as Daisy would put it.

sounds very very nice!
i like your blog and i like this fruit :D
how does it taste like? i never eaten this before

I was thinking of making a gooseberry fool too. So delicious. Love David's humour!

Thanks, Emily! Finally, someone who appreciates my terrible jokes! :-)

definitely try the cordial with these.

love the look of gooseberries..translucent, almost luminous.

My mother-in-law bought some at the English Market in Cork recently, they cost 4 euro per lb - just out of interest how much were yours?

Jane, it's lovely, all lumpy (don't puree!) and tangy yet sweet.

Emily, it's my first summer making fools, but I think I'm addicted! I did an apricot one too.

Hampers, I did cook the gooseberries in cordial -- lovely.

Jonquil, I know, I've eyed them for years and so pleased to have finally bought some.

Elizabeth, I can't quite remember if it was 2 or 3 EUR for 250 grams (organic). What did she do with hers?

I have a cookbook by British chef Simon Hopkinson (Roast Chicken and Other Stories) and his favorite fruit for fool is rhubarb, which I haven't tried yet - I usually just make my rhubarb into pies, crumbles or plain old compote with vanilla, eaten with yogurt.

I made a red currant fool following his instructions, but without cooking the currants. His best tip is not to completely mix the fruit and the cream - he says the streaks of colorful fruit and white cream are the prettiest part of the fool. Maybe not so relevant for gooseberry's dull green but nice general advice.

The best part of the fool is the name.

It's true, an indistinguishable pink is so much less interesting than candy-striped cream. A redcurrant fool is a wonderful idea.

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