gooseberry fool BrE
strawberry fool BrE

If serving the gooseberry fool on its own, add a little extra sugar to taste.

This is my own method of making gooseberry fool.

Modern recipes may include any seasonal fruit readily found, but gooseberry fool remains the perennial favorite.

Occasionally he drank voraciously the juice of gooseberry fool from an inclined plate.

In England we used them to flavor rhubarb pie and gooseberry fool, desserts that date back to medieval times.

"Also a gooseberry fool which, whatever else I am, I am not.

In England they show up mainly in pies and mixed with cream in a dish called gooseberry fool.

Berry tarts, gooseberry fool and berry sorbets are recommended.

Still, it's a reasonable price to pay for the pleasure of fresh gooseberries and of pies, jams and gooseberry fool.

The Gooseberry Fool (1974)

An even quicker alternative is to omit the tinned fruit and use two commercially prepared gooseberry fools mixed with chopped fresh orange segments.

Foole is first mentioned as a dessert in 1598 (together with trifle), although the origins of gooseberry fool may date back to the 15th century.

If ye fancy a sweet there's flummery, spotted dog, tipsy trifle, gooseberry fool, or carraghìn mousse."

Gooseberry Fool Total time: 30 minutes 2 pints gooseberries 2/3 cup water 3/4 cup sugar 1 1/2 cups heavy cream, whipped.

The brandy scrolls will keep in an airtight container for up to two weeks, but shouldn't be filled more than 30min before serving as the gooseberry fool makes them go soft.

In the next recipe, the fool has amalgamated with the syllabub and the trifle, the gooseberry fool taking the place of the cake at the bottom of the dish.

In a rainy season, gooseberries exude more liquid than usual, so you may have to boil them down well if you want to make that classic June dish, gooseberry fool.

Gooseberry Fool With Elder Flower Total time: 1 hour 2pints gooseberries 3/4cup sugar 2tablespoons elder flower con- centrate 1cup whipped cream.

In sharp contrast the redundant vegetable greening and liqueurs in Mrs Lowinsky's gooseberry fool recipe hark back to Hannah Glasse and the mid-eighteenth century.

But, I am afraid to say that this month's Ultimate Brandy Snap, filled with gooseberry fool (page 124), is best served either on its own, or with a small tot of brandy.

It contains recipes mentioned in the books, from Deeper'n'Ever Pie and Summer Strawberry Fizz to Abbey Trifle and Great Hall Gooseberry Fool.

For dessert I chose the comparative austerity of fruit salad with flavorful blackberry sorbet but couldn't resist a spoonful of my husband's gooseberry fool, a lush blend of tart fruit and sweet cream.

I remember a cook of my childhood whose great dish was a crème brulée in which the layer of glass-like caramel concealed, not the usual egg-thickened cream, but a delicate and softly frozen gooseberry fool.

At La Ferme Irlandaise, near the Place de l'Opera, Parisians dine on Irish stew, buttered parsnips, gooseberry fool and carrigeen (Irish moss) pudding with whisky sauce.

The food is surprisingly recognizable, with staples such as Yorkshire pudding and gooseberry fool still known and eaten today, and there are even early traces of the Indian food that eventually became naturalized in the UK.

Strawberry fool Fold whipped cream into a large can of custard, with 225g (8oz) chopped strawberries.

STRAWBERRY FOOL Time: 30 minutes 1 pint strawberries 1/2 cup sugar, or to taste 1 cup heavy cream 1 teaspoon vanilla extract, optional.

Then the moveable feast known as Ludo Bites showed up downtown in a sandwich shop called Gram & Papa's; Ludovic Lebfebvre served strawberry fool with pink pop rocks hidden like smugglers' diamonds in the whipped-cream folds: wow.