Gooseberry fool

Gooseberry fool

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(8 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins Plus chilling

Skill level



Serves 4

Whip up this yoghurt-based fruity syllabub dessert in only 20 minutes - great for a last minute dinner party

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 250g gooseberries, topped and tailed
  • 3 tbsp caster sugar
  • 200g Greek yogurt
  • 1-2 tbsp icing sugar
  • 1 tsp vanilla extract
  • 200ml double cream

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  1. Put the gooseberries and sugar in a pan with a splash of water. Heat gently, stirring, then bring to a simmer and cook until the fruit starts to burst. Squash the gooseberries with a potato masher or fork until pulpy. Cool then chill until cold in the fridge.
  2. Put the yoghurt in a bowl and beat with the icing sugar and vanilla until smooth. Gently whisk in the cream (it will thicken as you whisk so don’t overdo it). Ripple through the gooseberry pulp then spoon into pretty glasses or bowls to serve.

Recipe from, June 2012

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WhatMattersin1hr's picture

I had about 2kg of gooseberries from the allotment on Thursday so one of my friends suggested making gooseberry fool, used this recepe and it worked a charm. Have the measurements for 4 people was more than enough( a margherita cocktail glass each)
Tips- I used half sugar half sweetener. Used the recommended cooking time, Unfortunately the berries went a bit mushy so would suggest halfing the time. Also decorated it with a strawberry cut in 4 to add a splash of colour. Otherwise very tasty.

If you like gooseberries and want to check out whatelse I made with the remaining 1.8kg, have a browse on my blog at

James19eightyseven's picture

one tbsp. of water was about right for me

steve2177's picture

Have made this a number of times for dinner parties etc. Everyone loves it!!! I I dont quite put as much sugar in but this gooseberry fool is the best ever.

sueahill's picture

yummy with crushed meringues mixed in

khemiri30's picture

You definitely need a "splash" of water. I added too much and had to reduce it down. Still tasted good though!!

ugly_catfish's picture
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Made this yesterday to follow Sunday dinner. It worked perfectly well with frozen gooseberries and because I didn't quite have enough I bulked it out with an eating apple which worked well. Would definitely make again as a quick and easy pud.

bubski's picture
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Very easy - added trifle sponges soaked in the gooseberry syrup at the bottom of the dishes(I added too much water to the gooseberries!) and everyone loved it. Will try with a drizzle of elderflower cordial next time.

fastal's picture
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Very tasty - such a simple recipe yet it has been loved by everyone I have served it to