Gooseberry Fool
Fools are one of our oldest puddings. They date back to the sixteenth and seventeenth centuries and belong to the same family as trifles and whim whams. Fools sometimes combine just fruit and whipped cream, but for a gooseberry fool, which is one of my favourites and one of the least often seen, I prefer to make a creamy custard, as I think the flavour and texture combination is superior; the consistency is softer and the flavour fresher. In early.summer, try to get a head of eldeiflowers (but not from roadside bushes) to add to the gooseberries they add a magical muscat flavour.
INGREDIENTS:
50 G/I11/4 LB GOOSEBERRIES,
TOPPED AND TAILED
4 TBSP DRY WHITE WINE
OR WATER
2 EGG YOLKS, SIZE 3 25 G/1 OZ CASTER SUGAR, PLUS EXTRA TO TASTE
150 ML/5 FL OZ MILK
150 ML/5 FL OZ DOUBLE CREAM,
WHIPPED
ORANGE FLOWER WATER
(OPTIONAL)
DIRECTIONS:
Gently cook the gooseberries in the wine or water in a covered saucepan until just tender, shaking the pan occasionally. Leave to cool in the liquid, then crush with a fork in the cooking juices; if you prefer a smooth fool, purc:e both the fruit and the cooking juices, then pass through a non-metallic: sieve.
Meanwhile, whisk together the egg yolks and 25 g/1 oz sugar in a small, heatproof bowl. Bring the milk to the boil, then slowly stir into the egg mixture. Place the bowl over a saucepan of hot water and cook, stirring with a wooden spoon, until thickened. Remove the bowl from the heat and allow the mixture to cool, stirring occasionally to prevent a skin forming.
Gently stir the cooled custard into the gooseberries, then gently fold in the double
cream, using a large metal spoon. Add sugar to taste and flavour with orange flower water, if liked. Spoon into 4 tall glasses, cover and chill lightly.
