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Gooseberry fool

PUBLISHED: 06:48 08 September 2014

Gooseberry Fool

Gooseberry Fool

Archant

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

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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