Gooseberry fool is a lovely summer pudding. Just cook the gooseberries with a tiny amount of water and sugar to taste in a non-reactive pan ie stainless steel or enamelled cast iron. (It shouldn't be very sweet, but shouldn't make your mouth pucker either.)
Many people suggest cooking the gooseberries with elderflowers, to give a 'muscat' flavour, but I think you could just add a little elderflower cordial in place of some of the sugar. I'd add it after they are cooked and cooled, so go easy on the sugar in the first place. (You could always add a little fine sugar afterwards, if needed.)
Mash the gooseberries until they form a rough puree (you'll need some texture). Whip some cream until it forms soft peaks - not too stiff or buttery. Quantities are irrelevant, as some people love puddings drowning in cream and some prefer a higher ratio of fruit. Fold the puree into the cream, but not too thoroughly - you want a few unmixed streaks of fruit puree.
Spoon into individual glasses, or heap into a pretty bowl, and chill. Serve with some sort of crisp biscuit, for the contrast of texture. Shortbread would be good.
You can also use a not-too-sweet gooseberry puree in place of apple sauce with pork. It's traditional to serve it with grilled mackerel, but I can't vouch for this, as I can't eat mackerel. *S*
Hope this helps.
Fifi
