Recipe of the Day: Gooseberries and Cream

This is the perfect recipe for today. Can you guess why? Read on to see if your guess is right...

The photo above is of a gooseberry fool! And today is April Fool's, in case you didn't already know. We may or may not be pulling your leg here and there today; we'll let you try to figure it out yourself.

A fool, however, is no joking matter. It's a very English dessert of fresh cream whipped with a fruit puree - simple and good. Often a nip of liquor is added in as well. The recipe connected with the photo above is actually a vegan version over at Vegalicious. They layer it up with crunchy vegan ginger wafers for an extra snap, too.

Layered Crunchy Gooseberry Fool

Gooseberries are not really in season until the summer, unfortunately, and they're rather hard to find in the States. Apart from the husk cherry or Cape gooseberry they are usually found only in imported jams.

A more readily available and seasonal option for a traditional fool is rhubarb. Here are a few good links to recipes for rhubarb fool - we especially like the one that calls for Greek yogurt!

Rhubarb Fool with Greek Yogurt, Walnuts and Fig at Seattle Bon Vivant
Rhubarb Fool at Eat Like a Girl
Rhubarb-Ginger Fool at Cooking.com

See all of our April Fools 2008 fun here!
Dates with Jamie Oliver, self-peeling citrus, in-sink composters...

(Image: Chris at Vegalicious, licensed under a Creative Commons Noncommercial-Share Alike 3.0 Unported license)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.