For a taste of summer, chef Catherine Fulvio shares two versions of a classic fool: gooseberry with elderflower, and blackcurrant with rosemary. Both are quick, no-fuss desserts, and little hands can easily help with the mixing and spooning into glasses.
As Catherine puts it: as a child she was always given the job of picking the gooseberries (the plants are thorny work!), and she’s noticed over the years that the birds happily raid her blackcurrant patch but leave the gooseberries well alone. Gooseberry fool remains one of her favourite desserts of the year – helped along by the fact that the season is short.
Ingredients for the Gooseberry Fool with Elderflower
- 200g gooseberries, washed, topped and tailed
- 50g caster sugar
- 2 tbsp elderflower cordial
- 200ml double cream
- 3 tbsp icing sugar
Ingredients for the Blackcurrant Fool with Rosemary
- 200g blackcurrants, washed, topped and tailed
- 75g caster sugar
- 2 medium sprigs of rosemary
- 200ml double cream
- 3 tbsp icing sugar
To finish: 4 sprigs of mint or rosemary, to decorate, and shortbread biscuits, to serve.
Method for the Gooseberry Fool
1. Combine the gooseberries, sugar and elderflower cordial in a medium saucepan over a low heat and simmer for about 5 minutes.
2. Remove from the heat and leave to cool completely. Lightly whip the cream with the icing sugar until it reaches soft peak stage.
3. Set aside 2 tbsp of the compote, then gently fold the rest through the cream to create a marbling effect.
4. If serving the fools separately, spoon neatly into small glasses, top with the reserved compote and leave to set in the fridge for an hour.
Method for the Blackcurrant Fool
1. Combine the blackcurrants, sugar and rosemary sprigs in a medium saucepan over a low heat and simmer for about 6 minutes, until softened.
2. Leave to cool, then remove the rosemary sprigs.
3. Lightly whip the cream and icing sugar to soft-peak stage.
4. Set aside 2 tbsp of the compote and gently fold the cream through the rest to create a marbling effect.
5. If serving separately, spoon neatly into small glasses, top with a little compote and leave in the fridge for an hour to set.
Serving Suggestion
If you’d like to serve the two fools together, spoon some gooseberry fool into the base of a tall glass, followed by a little of the gooseberry compote. Top with some of the blackcurrant fool, then finish with a spoonful of blackcurrant compote.
To serve, arrange the glasses (or the combined tall glass) on a board or plate, decorate with mint or rosemary sprigs, and serve alongside shortbread biscuits.
About Catherine Fulvio
Catherine Fulvio, owner of Ballyknocken House & Cookery School, is one of Ireland’s most celebrated chefs. Born and raised on a working farm, she has a deep understanding of food and a strong commitment to fresh, local produce – a passion that combines her Irish roots with her Italian heart.
Frequently Asked Questions
Can I use frozen gooseberries or blackcurrants instead of fresh?
Yes, frozen fruit works well for both fools. There’s no need to defrost first – just simmer for a few extra minutes until the fruit has softened and released its juice, then continue as usual.
How far in advance can I make the fools?
Both fools can be made a day ahead and kept covered in the fridge. The marbled effect looks best if served within 24 hours, as the compote can settle over time.
Can I make this dairy-free?
You can substitute the double cream with a dairy-free whipping alternative, folding it through the fruit compote in the same way. The texture may be slightly softer than with dairy cream.
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