Gooseberry fool with sable biscuits

For a delicious summer dessert try David Massey's indulgent gooseberry fool served with wonderfully buttery biscuits
By David Massey
Gooseberry fool with sable biscuits
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes plus cooling
  • Effort: easy



  • 400 g gooseberries
  • 100 g caster sugar
  • 75 ml water
  • 300 ml double cream

For the sable biscuits:

  • 225 g flour, sifted
  • 175 g butter, softened
  • 100 g caster sugar
  • 1 egg
  • 2 egg yolks
  • 2-3 drops of vanilla essence
  • icing sugar, to dust


1. Preheat the oven to 180°C/gas 4.

2. First make the sable biscuits. In a mixing bowl, using a wooden spoon, cream together the butter and sugar until light and fluffy.

3. Gradually add in the eggs and yolks and add in the vanilla flavouring. Fold in the sifted flour.

4. Using a palette knife, place small rounds of the mixture onto a greased and floured baking sheet and bake for 10 minutes.

5. Cool and dust with icing sugar.

6. To make the fool, place the gooseberries, sugar and water to a saucepan. Bring to the boil and simmer until the fruit has softened.

7. Cook, stirring now and then, until nearly all the liquid has evaporated.

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

9. Meanwhile, whip the cream until stiff.

10. Fold the gooseberry puree into the whipped cream.

11. Serve the gooseberry fool with sable biscuits.

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