You are here:

Gooseberry fool

Tom Parker Bowles from Market Kitchen
Tom Parker Bowles presents a traditional British summer dessert of fruit smothered in rich vanilla custard and cream

Gooseberry fool

Method

1. Top and tail the gooseberries and put them in a saucepan with the elderflower cordial. Bring to the boil and then simmer gently until soft and pulpy - about 30 minutes. Leave to cool before transferring to a serving dish.

2. Heat the milk in a saucepan with the vanilla pod until almost at the boil.

3. Beat the egg yolks, arrowroot and sugar together in a bowl and pour the hot milk in, mix well and return the mixture to the pan. Remove the vanilla pod and heat the custard gently until it thickens, taking care not to boil it. Pour into a clean bowl and leave to cool.

4. When the custard is completely cool, pour it over the gooseberries and stir in the whipped cream. Divide between individual bowls and serve with brandy snap biscuits.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 10 min
Cook: 30 min

Ingredients
450g Gooseberries
150ml elderflower cordial
150ml Milk
1 vanilla pod, split
2 egg yolks
1 tsp arrowroot
30g Sugar
150ml double cream, whipped
brandy snap, to serve