Gooseberry Fool

squeaky

Good morning everyone, I can't believe I'm first on line today (not counting the late night stop ups )

I made four tumblers of gooseberry fool yesterday, had a litlle bit of cream left so poured a small amount on top as I served so that I had to eat the fool through the cream. Oh wow. Yum yum. ALL gone

What I don't know is "Why is a fool called a fool?" Anybody?

margaret_3

squeaky wrote:

Good morning everyone, I can't believe I'm first on line today (not counting the late night stop ups )

I made four tumblers of gooseberry fool yesterday, had a litlle bit of cream left so poured a small amount on top as I served so that I had to eat the fool through the cream. Oh wow. Yum yum. ALL gone

What I don't know is "Why is a fool called a fool?" Anybody?

Good morning Squeaky.
I don't know why it's called 'fool' but i love it.
I have a question. I had two tubs of double cream which i hadn't used and yesterday was the sell-by date.
Well, I did a search and found that I could freeze it after whipping so I did that but had some on top of some sponge cake. It left a slight after-taste. Should I throw it out?
I know that you know about these things Sqeaky.:D
Margaret

squeaky

In this case I have no idea at all I suspect that the odd taste was simply because the cream might have started to turn before you ever froze it. I know for sure that in my local Asda their own cream often turns before the use by date. bad storage maybe? Anyway I've stopped buying it, cheap though it is.

I always taste test elderly cream before using it - just in case

Allexie

Dunno the answer to your question squeaks but what I want to know is...why is it so hard to get dessert gooseberries these days. I mean those luscious sweet purply ones that have been left to ripen on the bushes. All you seem to see are the horrid, bullet-hard sour green ones. My grandad used to leave his to ripen properly in the sun and us kids used to eat them like sweets straight off the bushes. They were wonderful.....a world apart from the ones you have to cook and add loads of sugar to just to make them edible.

Queenie

squeaky wrote:

Good morning everyone, I can't believe I'm first on line today (not counting the late night stop ups )

I was here at 6

squeaky

I didn't see any new posts showing when I wrote that. Must have been something odd with the server since there were so many people on line.

Like I said - I couldn't believe it

squeaky

Allexie wrote:

Dunno the answer to your question squeaks but what I want to know is...why is it so hard to get dessert gooseberries these days. I mean those luscious sweet purply ones that have been left to ripen on the bushes. All you seem to see are the horrid, bullet-hard sour green ones. My grandad used to leave his to ripen properly in the sun and us kids used to eat them like sweets straight off the bushes. They were wonderful.....a world apart from the ones you have to cook and add loads of sugar to just to make them edible.

I dunno miss, but my box sceme is delivering gooseberries now so maybe, just maybe, they'll get more purple and sweeter as the season goes on. These weren't so bad actually, only used one tbsp of sugar for 250g

I might have to ban them from giving me fruit - I'm making far more puddings than I used to!