You need to try these gooseberry desserts! It’s our take on gooseberry fool. One of easy no bake desserts, made with Mascarpone mousse, Greek yogurt, biscuits and gooseberry Moscatel jam. So delicious and sugar-free!
Gooseberry fool is a popular dessert in Europe with its origins in England. Classic gooseberry fool is a combination of thick vanilla custard with gooseberries, slightly cooked. My version is easier to make, but the taste is also rich and tempting, with vanilla and Moscatel notes.
Gooseberries are edible berries, they look like grapes, small and round shape. They have a thick hairy skin and very juicy inside. Great to combine with yogurt and Mascarpone cheese.
- Gooseberry seeds – edible or not
There are about 15-20 tiny seeds inside that are edible, too.
- What gooseberries taste like
So how does gooseberry taste? It has a lovely sour and sweet taste.
- Varieties of gooseberries
There are different varieties of gooseberries. More popular are purple, red, yellow, green gooseberries. Red ones are usually sweeter. I used purple and a little bit of green gooseberry mix, which combines very well with rose Moscatel wine.
- Where do gooseberries grow
These berries are well-known in Europe, western Asia and Africa, but also available in North America. r are called Amla in India, they are light green and very bitter.
Unfortunately, it is not widely available in US, because the possible tree diseases can kill white pines, that is why growing gooseberries in some areas is even banned. That’s why gooseberries are expensive in some locations.
- Gooseberries season
Gooseberries are in season from early July. You can start picking more firm gooseberries in June for the jams and pies. Thanks to my aunt for growing these beautiful and tasty berries and to my mum, who picked them for me. It is quite difficult to pick them, because gooseberry bushes have thorns.
- Why gooseberries are called gooseberries
To sum up, why gooseberries are called like that? Ribes uva-crispa is a scientific name, but the name Gooseberry in English, comes from German Krausbeere or French name Groseille. It has no connection with gooses, but the name is already given!
Why is gooseberry good for health
Gooseberries is a great source of vitamin C nearly 41% of daily intake in a cup. What’s great, gooseberries doesn’t loose this vitamin during the cooking process! So gooseberry fool will definitely have vitamins!
These berries also have small amounts of B-group and A vitamins, and minerals such as magnesium, phosphorus, potassium and others. You can find more nutrition info in this USDA report.
Gooseberries mostly contain water (about 88 %) and 10 % of carbohydrates.
By the way, gooseberry juice can provide such benefits as improving skin tone and even restore hair loss. It is also said that it is slowing aging process. How good is that, ha?
Gooseberry can reduce blood pressure, so juice it and mix with honey. Moreover, consumption of tart gooseberries can control high blood sugar levels.
How to store and freeze gooseberries
Store it unwashed in a fridge for up to a three weeks, when freshly picked and undamaged skin. If you buy it in store and don’t know when they were picked, better use them in 3 days.
I wish gooseberries could be available all year long! That is why I always freeze fresh berries to enjoy in winter, too. Just pack washed and dried on paper towel berries in freezer safe container and you can enjoy gooseberry fool in winter!
Gooseberry desserts or how to cook gooseberries
I enjoy gooseberries raw, but they can be used to make gooseberry pie, jam or even refreshing drink, combine with water or soda. Some people even make gooseberry wine or a sauce for the meat dishes.
This time gooseberries complement the Mascarpone and Greek yogurt mousse, which is easier to make than traditional English custard in Gooseberry fool.
You will be delighted with these fresh and creamy no bake desserts in glasses. Simple, but elegant and delicious summer treats!
To make these gooseberry fools, I’ve added biscuits on the bottom of the glass, then the Mascarpone mousse with vanilla hint, and finished with gooseberry jam. I used whole berries, sliced in half and cooked in rose Moscatel wine, sweetened with honey.
I used Speculoos biscuits for this gooseberry dessert. Speculoos are spiced shortcrust biscuits or butter cookies that are traditionally baked around St. Nicolas day or Christmas in Belgium, Netherlands and Germany.
Usually biscuits are not used in gooseberry fool, but I think it adds the pleasant spice taste and surprise on the bottom of the glass!
Main ingredients are flour, sugar, butter and spices may vary. Usually bakers add ginger, nutmeg, cinnamon, pepper, cloves and cardamom. Spices may vary from different manufactures. Mine biscuits are dark brown color, spiced only with pepper and cinnamon.
I’m actually obsessed with these Speculoos biscuits, I need to make my own batch before Christmas, too!
Creamed honey in gooseberry fool
By the way, it is refined sugar free dessert, sweetened only with honey, which is much healthier. You can add honey to your taste.
The recent trend in honey production is creamed honey. It is more thick, which makes it perfect to combine with the mousse. However, there is no difference of quality and nutrition between regular and creamed honey dessert
Creamed honey has a smooth, thick consistency, the color is light, which can vary depending on the brand. The taste is milder and more delicious.
I hope you will enjoy these gooseberry fool desserts as much as we did! These are so easy to make and so good to enjoy in summer. By the way, if you can’t find gooseberries, you can try to use red grapes instead, too.
Gooseberry fool - Mascarpone recipes
- 6 Speculoos biscuits /36 g /1.27 oz
- 1 cup red gooseberries /150 g /5.29 oz
- 1/2 cup rose Moscatel wine
- 4 leaves micro mint (optional, for decoration)
For the mousse:
- 2 tsp honey
- 5 drops vanilla extract
- 1 tbsp lemon juice
- 1/2 cup Mascarpone cheese /125 g /4.4 oz
- 1/2 cup Greek yogurt /125 g/ 4.4 oz
- 1/2 tbsp creamed honey
- Wash gooseberries, remove the stems and tops with scissors.
- Cut gooseberries in half and place in the pot. Add Moscatel wine.
- Bring gooseberries and wine to a boil, then simmer on a low heat for 12 minutes, stirring. Leave aside to cool.
- Whisk together all ingredients for the mousse just until combined.
- Break Speculoos biscuits into smaller peaces and put on the bottom of two glasses.
- Fill glasses with Mascarpone mousse.
- Add few tablespoons of gooseberry jam in every glass.
- Refrigerate for at least 15 minutes, decorate with mint and enjoy.