Try our gooseberry fool recipe and then try our dairy-free coconut, mango and turmeric fool, caramelised banana fool with ginger and rhubarb and ginger fool. Now try more dessert recipes.

Gooseberry fool: chef's tips

  • These sweet-tart berries grow on bushes with spiky branches, not too dissimilar to hawthorn. Their flavour ranges from sweet grape-like juiciness, to sharp, acidic, tropical kiwi notes, depending on the variety and ripeness of the berries. Try them raw before adding the sugar, or depending on how sweet you like your desserts
  • This compote is perfect for yogurt, porridge and pavlovas, too – just double or triple the quantity and store in the fridge for up to four days

Gooseberry fool recipe


  • 150g gooseberries, topped and tailed
  • 2 mint sprigs, plus extra to serve
  • 2 tbsp golden caster sugar
  • 2 tbsp elderflower cordial
  • 200ml double cream
  • 100ml thick yogurt
  • 1 tbsp icing sugar
  • shortbread, to serve


  • STEP 1

    Put the gooseberries in a pan with the mint, sugar and elderflower. Stir over a low heat for 5-8 mins until the gooseberries start to soften and turn syrupy. Leave to cool. Fish out the mint sprigs and discard. Taste and add more sugar, if you like.

  • STEP 2

    Whip together the cream, yogurt and icing sugar to soft peaks. Fold through most of the gooseberries, then divide between glasses. Spoon over the remaining gooseberries, scatter over some mint and serve with shortbread.


Anna Glover profile
Anna GloverSenior food editor

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating