I have trawled the internet on the basic recipe for gooseberry fool, and there are so many variations, some with greek yoghurt, creme fraiche, others with elderflower. So I took the things I liked from the different recipes and this is the result.
300g double or whipping cream
1. Rinse the gooseberries and top and tail them and pop them in a saucepan
2. Add 4-5 dessert spoons of caster sugar. I added three at the start and a couple more to taste as the gooseberries cooked. Cook on a low heat. If your gooseberries are taking a while to burst and the pan is a little dry, you can add a little water.
3. Start mashing the mixture with a potato masher. When the gooseberry concotion is bubbling and is relatively consistent texture. Take off the heat.
4. Have a sieve ready over a bowl and pour the gooseberries into it. This gets rid of all the pips etc.
5. Wait for this to cool then pop in the fridge.
6. In a separate bowl add the cream and 2-3 dessert spoons of icing sugar. Whisk until it holds its shape.
7. To assemble, you can either mix the two bowls together, or what I have done is first add a couple of spoonfuls of the cream in the bottom of a glass, then add the same of the gooseberry mix. Then mix the remaining bowls together and pour in the top. Top it off with a raspberry and some icing sugar.
Now, I still have roughly 200g of gooseberries left, so I am going to have to find another recipe!
Love Mrs Jones x
PS. My martini glasses are Schott Zweisel and you can get similar here.