I don’t know why I have ignored the delights of fruit puree and cream for so long. My friends make a brilliant rhubarb puree with meringues and double cream and I love it. Yet still I don’t make it.
However last week as a result of of the extreme icecream experimentation station (more on that later) I had some gooseberry puree and some cream leftover so I folded the puree into the cream and made a fool.
I made some duck egg meringues and gobbled up the meringues with the fool and some additional sharp puree drizzled on top.
As you can see from the photo at the top of this post, I have also been eating the fool for breakfast spooned over banana and strawberries from the polytunnel of dreams.
I may also have followed it with an oat and honey breakfast bar as I am trying to keep my strength up.
Gooseberry Fool: Gooseberries sugar, cream. Gently cook the gooseberries with some sugar (you can always add more to sweeten later) in a pan with a splash of water until soft. Puree the gooseberries in a liquidiser. Sieve the puree – do not skip this step there are a lot of seeds in gooseberries. I am a lazy cook and really nearly did skip it but I am glad I invested the extra two minutes into the process. Taste the puree and add extra sugar if you like. Whip the cream and then fold in the puree.
Serve with meringues.
Duck Egg Meringues: 4 whites from duck eggs, pinch of salt, 240g of sugar.
Whisk egg whites with a pinch of salt until soft peaks are formed. Continue whisking and add in the sugar one tablespoon at a time. Spoon onto a baking sheet covered with baking paper and cook in a very cool oven (100c or so) for a couple of hours.