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British

Fruit Fool

An old English pudding of tart stewed fruit crushed and folded through softly whipped cream and custard. Gooseberries with a hint of elderflower are the classic pairing, served cold in a glass with a finger of shortbread.

DessertsUnder 30 min
20 min10 prep · 10 cookEasy407 kcalper serving
Fruit Fool

Method

  1. Top and tail 150 g gooseberries. Put them in a small saucepan with 30 g caster sugar and 1 tbsp water, cover, and set over a low heat.
  2. Stew gently for 8-10 minutes, shaking the pan now and then, until the skins have burst and the fruit collapses into a thick, jammy purée with no dry sugar left in the pan.
  3. Crush the fruit roughly with a fork or the back of a spoon — a fool should keep a little texture rather than being a smooth coulis. Stir in 1 tsp elderflower cordial and taste: it should stay sharp, since the cream will soften it.

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Per serving

407kcal
3gprotein
62gcarbs
19gfat
8gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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