Goosegogs were very popular with my Gran growing up. And they are one of the few fruits that really aren’t good until they are cooked! Gooseberries are a species of Ribes , a species that also includes currants. Our climate seems to suit this fruit, and actually the further North they are grown the more they tend to flourish- some even being cultivated near the Artic Circle. They have been written about in the UK since the 16th Century, but it is widely felt they got there current name from the Dutch Kruisbezie, may have been corrupted into the present English.
My father in law grows approximately 4 bushes,and they, thankfully, seem to fruit at differing seeds. As this blog is for general use, I will refrain from mentioning the best way to stop mildew on the bushes!!!!
We had decided to make Gooseberry fool with under ripe ones, as my father in law thinks this will make a better fool. Course for comparison we’ll have to re make the fool with ripe ones. Can you have too much fool?
First I stew the fruit very gently with, what looks like, FAR too much caster sugar. Often if the elderflowers are out I’ll throw in a few heads at this stage- but remove them before storing, or making the fool.
This takes about 20 minutes, and at that stage they can be transferred to a sealed container and left in the fridge until you are ready to put the fool together. Then simply make a batch of pastry cream, and add this to the gooseberries with equal quantities of softly whipped cream. This is best left in the fridge for a while to blend the soft flavours.