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Blueberry and Gooseberry Fools
Recipe Summary
Yield: Makes three 3/4-cup servings
Ingredients
Ingredient Checklist
4 tablespoons unsalted butter
1 pound 2 ounces gooseberries (3 1/2 cups) or blueberries (3 3/4 cups), stems removed
1 cup sugar for gooseberries, 1/2 cup for blueberries
3/4 cup heavy cream
Cook's Notes
Gooseberries and black currants are quite tart. Very soft fruits like strawberries, raspberries, and blackberries don’t need to be cooked first; just mash with the back of a spoon and combine with only a half cup sugar to get the juices running.
Gallery
Blueberry and Gooseberry Fools
Recipe Summary
Yield: Makes three 3/4-cup servings
Gallery
Blueberry and Gooseberry Fools
Blueberry and Gooseberry Fools
Blueberry and Gooseberry Fools
Recipe Summary
Yield: Makes three 3/4-cup servings
Recipe Summary
Yield: Makes three 3/4-cup servings
Yield: Makes three 3/4-cup servings
Makes three 3/4-cup servings
Ingredients
Ingredients
- 4 tablespoons unsalted butter
- 1 pound 2 ounces gooseberries (3 1/2 cups) or blueberries (3 3/4 cups), stems removed
- 1 cup sugar for gooseberries, 1/2 cup for blueberries
- 3/4 cup heavy cream
Directions
Melt butter in a large skillet on medium heat, and add berries and sugar. Cover, reduce heat to low, and cook gently, stirring occasionally, until sugar has dissolved and berries have softened, about 5 minutes. Remove pan from heat, and lightly squash fruit with the back of a wooden spoon. Don’t mash to a puree; some texture should remain. Cool completely in the refrigerator before proceeding.
Whip cream to soft but not stiff peaks. Gently fold the cream into the cooled fruit mixture, leaving the mixture marbled. Serve immediately in individual bowls.
Cook's Notes
Gooseberries and black currants are quite tart. Very soft fruits like strawberries, raspberries, and blackberries don’t need to be cooked first; just mash with the back of a spoon and combine with only a half cup sugar to get the juices running.
Cook’s Notes
Gooseberries and black currants are quite tart. Very soft fruits like strawberries, raspberries, and blackberries don’t need to be cooked first; just mash with the back of a spoon and combine with only a half cup sugar to get the juices running.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Blueberry and Gooseberry Fools
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Blueberry and Gooseberry Fools
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
