Gooseberry Fool and Shortbread Biscuits

Jean-Christophe Novelli's velvety gooseberry dessert is served with crisp buttery melt in the mouth shortbread biscuits
By Jean-Christophe Novelli
Gooseberry Fool and Shortbread Biscuits
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the gooseberry fool

  • 400 g gooseberries
  • 100 g caster sugar
  • 1/2 lemon, juice only
  • 1 tbsp white wine
  • 300 ml double cream

For the shortbread biscuits

  • 115 g butter, softened
  • 55 g sugar
  • 150 g plain flour, sifted


1. First make the shortbread biscuits; preheat the oven to 150C/gas 2.

2. In a mixing bowl, cream together the butter and sugar until thoroughly blended.

3. Add the flour and mix in with your fingers to a soft dough.

4. Place the dough on a floured working surface and flatten down to 3mm thickness.

5. Using a biscuit cutter cut into shapes.

6. Place the shortbread shapes on a baking sheet lined with baking parchment.

7. Bake for 20-30 minutes until pale golden and set. Remove, cool on a wire rack and store in an airtight tin until serving.

8. To make the gooseberry fool; place the gooseberries, sugar, white wine and lemon juice in a pan

9. Bring to the boil and simmer until the fruit has softened.

10. Cook, stirring occasionally, until nearly all the liquid has evaporated.

11. Pass through a fine sieve and allow to cool.

12. Whisk the cream until stiff.

13. Fold the cooled gooseberry puree into the whipped cream.

14. To serve; spoon the gooseberry fool into a serving dish or individual dishes and serve with the shortbread biscuits.

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