Anyway, gooseberry season has come and gone in Szeged and I caught some right at the beginning. They are beautiful berries that are plump, firm, and tart.
A close-up of the purée in a jar.
Using equal amounts of gooseberry purée and whipping cream make whipped cream and then fold the two together to make a gooseberry fool. This dessert, once chilled has a smooth luxurious texture and a good balance of sweet and tart. The origin is British, hence the name... just kidding. Enjoy!
The Gooseberry Fool.