Gooseberry Fool

1. 1

   Pull off tops and tails of gooseberries and halve berries lengthwise.

2. 2

   In a heavy skillet cook berries and granulated sugar over moderate heat, stirring occasionally until liquid is thickened, about 5 minutes.

3. 3

   Simmer mixture, mashing with a fork to a coarse puree, 2 minutes more.

4. 4

   Chill puree, covered, until cold, about 1 hour, and up to 1 day.

5. 5

   In a bowl with an electric mixer beat heavy cream with creme fraiche until it holds soft peaks.

6. 6

   Add superfine sugar and beat until mixture just holds stiff peaks.

7. 7

   Fold chilled puree into cream mixture until combined well.

8. 8

   Fool may be made 3 hours ahead and chilled, covered.

* Per serving · 4 servings · Values may vary.

No additional tips available.