It sounds like a punk rock band name, gooseberry fool, but we found gooseberries and a fool is an appropriate dessert to use them. Of course we had heard of gooseberries, but we had never seen them before so we had to get them and try a recipe with them. A fool is an English dessert of stewed gooseberries stirred into sweet custard or whipped cream. Gooseberries are traditional, but there’s no reason you couldn’t substitute any other fruit.
Makes 2-3, depending on serving vessel
1 cup of vanilla Greek yogurt
3/4 cup of heavy whipping cream
1/2 cup of gooseberries (remove the stemmy bits)
3 tbs. of white sugar, plus 2 tbs.
3 tbs. of honey
1 tsp. of vanilla extract
Splash of water
In a saucepan over medium heat, simmer the gooseberries with 2 tbs. of sugar and water for 5-6 minutes, until the berries are softened and almost broken in half. Transfer to a food processor and puree until smooth; you will see seeds at this point. Chill in the refrigerator, as it has to be cold to mix with the yogurt.
Make whipped cream by mixing the remaining sugar, vanilla extract, and whipping cream in a bowl with a whisk or hand mixer for 2-5 minutes until it is fluffy and peaks form. Make sure not to over-whip, or else you will make butter. Store in the refrigerator.
Once the gooseberry puree is cold, fold it and the honey into the yogurt. Layer the yogurt and whipped cream with a pastry bag or by spooning, and garnish with a few whole gooseberries if you like. Almond shortbread cookies are a nice touch to serve on the side.