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Gingered Gooseberry Fool
in Diana's Recipe Book
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A little bit different take on the traditional gooseberry fool, this recipe uses finely chopped mint leaves, ginger liqueur and orange zest to give the fool a more exotic flavor. Very yummy!!
The fool can be served during the warmer summer months as a refreshing dessert or it can also be served (using canned gooseberries) during the cooler fall and winter months as a light dessert after a heavy holiday meal. Whenever you make it, your guests will love this creamy dessert dish.
1 tablespoon finely chopped mint (about 16 leaves
1 pint fresh gooseberries, stemmed and rinsed (canned gooseberries, drained, may be substituted if necessary)
5 tablespoons granulated sugar
1/3 cup ginger liqueur
1 cup heavy cream, chilled
1 teaspoon pure vanilla extract
1 teaspoon orange zest
1. Macerate the Gooseberries:
Place gooseberries and 2 tablespoons sugar in a medium-sized mixing bowl. Lightly mash the gooseberries, using the back of a wooden spoon, until berries are broken and liquid is released. Stir in the ginger liqueur and let the mixture sit at room temperature for 30 minutes.
2. Assemble the Fool:
Place the cream, remaining sugar, vanilla, and zest in a large bowl and, using an electric mixer set on medium high or a wire whisk, beat the mixture until soft peaks form. Stir the mint into the gooseberry mixture and fold 1/2 of the mixture into the whipped cream. Alternately layer the gooseberry mixture and the whipped cream among four parfait glasses and refrigerate for at least 2 hours before serving. If desired, garnish each serving with a sprig of mint.
Makes 4 servings.
|Date: November 24, 2006|