Gooseberry fool

Gooseberry Fool

Gooseberry Fool - Credit: Copyright Archant Norfolk.

This is one of the simplest recipes to have appeared over the many years of EDP Norfolk’s step by steps.

125g gooseberries

150g caster sugar

A little water

Small piece of root ginger

Sprig of fresh rosemary

1 small glass sherry

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125ml double cream

Norfolk Buttons

100g butter

350g caster sugar

1 egg

250g self-raising flour

1 level tsp ground ginger

1 Place the gooseberries and 100g of the sugar in a little water.

2 Add the chopped root ginger and the rosemary.

3 Add the sherry.

4 Slowly bring to a simmer, cook until the gooseberries begin to break down, remove from the heat and allow to cool.

5 Whip the cream with the remaining sugar until it begins to thicken.

6 Fold a third of the cooked gooseberries into the cream to make the fool. Place the remaining gooseberries in the base of a pretty glass. Top the glass with the fool, decorating with a poached gooseberry and a sprig of rosemary.

7 To make the buttons; cream the butter and sugar until light and fluffy.

8 Gradually beat in the egg.

9 Sift the flour and ginger into the mixture.

10 Mix until it becomes a fairly firm dough then roll this into small balls and place them on a greased baking tray.

11 Bake at 160C/gas mark 3 for 30 minutes until well risen, hollow and very lightly browned.

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