Fools
Submitted by Julie Kelly
After several years of establishing themselves, blackcurrant and gooseberries can produce an ample crop. If you're looking for idea to make good use of them to ensure they don't go to waste, follow these simple recipes for delicious fools that work well for both blackcurrants and gooseberries.
Gooseberries used for these fools are the hinnomaki red variety, which is particularly sweet (and tasty eaten raw).
Gooseberry Fool
500g of gooseberries
125g of sugar
2 TBS of gin
300 ml of double cream
Cook the gooseberries with the sugar and a little water and cover for 5-10 minutes. Strain then cool the gooseberries then process it into a puree. Whip the cream to soft peaks and fold in the puree. Scoop the mix into individual glasses and chill before eating.
Blackcurrant Fool
450g of blackcurrants
150g of sugar
150ml of double cream
150ml of yoghurt
Cook the blackcurrants with the sugar and a little water for 5-10 minutes. Strain the currants and leave them to cool. Process them into a puree., whip the cream to soft peaks and fold in the puree. Scoop the mix into individual glasses and chill.
Instead of just cream you may use a 50/50 mix of yoghurt and cream. I made this with all cream and it was lovely.