Name: Gooseberry fool
Yield: 6 servings
Cuisine: Boil
Ingredients: 750.00 g gooseberries Cape variety; 150.00 g sugar; 500.00 ml milk; 5.00 ml vanilla essence; 75.00 ml sugar; 3.00 eggs just the yolks; 10.00 ml flour cake; 60.00 ml orange liqueur optional; 125.00 ml cream fresh, whipped

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Ingredients (9)

750.00 g	gooseberries — Cape variety
150.00 g	sugar

CUSTARD

500.00 ml	milk
5.00 ml	vanilla — essence
75.00 ml	sugar
3.00	eggs — just the yolks
10.00 ml	flour — cake
60.00 ml	orange liqueur — optional
125.00 ml	cream — fresh, whipped

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Method:

Place gooseberries and sugar in a heavy-based saucepan and cook over moderate heat for 5 to 10 minutes, stirring and mashing fruit against sides of pan until sugar has dissolved and gooseberries are soft.
Purée, cover and refrigerate.
CUSTARD: Heat milk and vanilla in a saucepan until just warm. In another saucepan, combine sugar, egg yolks and flour.
Gradually stir warm milk into egg-yolk mixture. Cook over low heat, stirring, until custard coats back of a wooden spoon (don’t boil or it will curdle).
Chill, covered with waxed paper, stirring occasionally.
Just before serving, fold in liqueur. Gently fold in puréed fruit, leaving streaks of purée in custard.
Spoon into individual dessert bowls and pipe a swirl of whipped cream on top. Serve with crisp biscuits.