2686—Gooseberry Fool

Poach one pound of green gooseberries in some thin syrup. When they are cooked, thoroughly drain them; rub them through a sieve, and collect the purée in a flat saucepan.

Work this purée on ice, and add the necessary amount of icing sugar to it.

The amount of the icing sugar varies according to the acidity of the fruit and the sweetness of the poaching-syrup.

Combine with the purée an equal quantity of very stiffly whipped cream; set the preparation in the shape of a dome in a timbale: decorate its surface, by means of a piping-bag, with Chantilly cream, and serve very cold.