Iced Gooseberry Fool

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (9)
  1. Pick the stalks from the gooseberries and wash the fruit in cold water; dry it in a clean cloth.
  2. Put the gooseberries into a stewpan with castor sugar, Marshall's Apple Green, and bay leaves.
  3. Cover the pan tightly and cook the fruit in a bain-marie until it becomes a pulp.
  4. Rub the pulp through a coarse hair or fine wire sieve to create a purée.
  5. Set the purée aside until cold.
  6. Put the cold purée into the charged freezer and freeze it until somewhat thick.
  7. Add the stiffly-whipped cream that is sweetened with castor sugar to the frozen purée.
  8. Refreeze the mixture and dish it up in a pile on the serving dish.
  9. Alternatively, if serving without being iced, mix the purée with the whipped cream and serve in a compote glass.
Original Text
Iced Gooseberry Fool Pick the stalks from two pounds of green gooseberries and wash the fruit in cold water; dry it in a clean cloth; put it into a stewpan with half a pound of castor sugar, about a saltspoonful of Marshall's Apple Green, and two bay leaves. Cover down the pan tightly; put it into a bain-marie and cook the fruit till into a pulp; then rub it through a coarse hair or fine wire sieve, set the purée aside till cold; then put it into the charged freezer and freeze it somewhat thick. Add to it one pint of stiffly-whipped cream that is sweetened with one ounce of castor sugar; refreeze and dish it up in a pile on the dish on which it is to be served. Use for dinner or luncheon as liked. Little fancy cakes or finger biscuits are a nice accompani- ment to this ice. The gooseberry fool can be served with- out being iced. When the purée should be merely mixed with the whipped cream and served in a compote glass for dinner or luncheon.
Notes
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