5 from 1 vote
gooseberry fool served in two glasses on a black table with fresh gooseberries, spoon and mint leaves
Gooseberry fool - Mascarpone recipes
Prep Time
15 mins
Cook Time
15 mins
Cooling Time
15 mins
Total Time
30 mins
 

This is one of easy gooseberry desserts to try this summer! It’s a no bake dessert, made with Mascarpone mousse, Greek yogurt, cookies and gooseberry Moscatel jam.

Course: Dessert
Cuisine: European cuisine
Keyword: easy, sugar free, summer
Servings: 2
Calories: 297 kcal
Author: Cooking Journey
Ingredients
  • 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
Instructions
  1. Wash gooseberries, remove the stems and tops with scissors.
  2. Cut gooseberries in half and place in the pot. Add Moscatel wine.
  3. Bring gooseberries and wine to a boil, then simmer on a low heat for 12 minutes, stirring. Leave aside to cool.
  4. Whisk together all ingredients for the mousse just until combined.

  5. Break Speculoos biscuits into smaller peaces and put on the bottom of two glasses.

  6. Fill glasses with Mascarpone mousse.

  7. Add few tablespoons of gooseberry jam in every glass.

  8. Refrigerate for at least 15 minutes, decorate with mint and enjoy.

Recipe Notes

You can use seedless rose grapes instead of gooseberries.