Blueberry Fool + Gooseberry Fool
BROUGHT TO YOU BY Mamaku Blue
Mamaku Blue’s award-winning berries are the star of these simple yet elegant desserts. Grown in the Bay of Plenty and praised by the 2025 Outstanding Food Producer Awards judges for their “sweet, lingering” flavour, these berries are as good as it gets. Pair them with velvety cream for a Blueberry or Gooseberry Fool that’s every bit as decadent as it sounds – and discover why Mamaku Blue is celebrated for crafting exceptional produce, wine, liqueurs, jams and more.
INGREDIENTS
Blueberry Fool
2 cups Mamaku Blue top grade frozen blueberries
2 tablespoons sugar
250ml cream
1 cup yoghurt
1 tablespoon icing sugar
1 teaspoon vanilla essence
2 teaspoons of Mamaku Blue Blueberry Liqueur (optional)
½ cup dark chocolate chips
Decoration
Lemon
Sugar
Dark chocolate chips
Fresh mint
Gooseberry Fool
2 cups Mamaku Blue top grade frozen gooseberries
3 tablespoons sugar
250ml cream
1 cup yoghurt
1 tablespoon icing sugar
1 teaspoon vanilla essence
1 teaspoon Mamaku Blue Gooseberry Liqueur (optional)
½ cup white chocolate chips
Decoration
Lemon
Sugar
White chocolate chips
Fresh mint
METHOD
Blueberry Fool
Heat frozen blueberries with sugar in a saucepan. Stir over low heat until fruit is soft and sugar dissolved. Remove from heat and stir. Allow to cool completely. Whip cream with icing sugar and vanilla essence and Blueberry Liqueur (optional), until soft peaks. Fold in yoghurt. Fold through cold fruit blueberry puree gently into the cream and yoghurt mixture. Add chocolate chips, fold into mixture.
TO SERVE: Moisten top and outer lip of martini glasses with a wedge of lemon. Dip the rim of each glass in sugar (optional). Spoon fool mixture gently into serving glasses. Garnish with a sprinkle of chocolate chips and a mint leaf. Best to refrigerate for 1 hour before serving.
Gooseberry Fool
Heat frozen gooseberries with sugar in a saucepan. Stir over low heat until fruit is soft and sugar dissolved. Remove from heat and stir, break up large gooseberries to a rough puree texture. Allow to cool completely. Whip cream with icing sugar and vanilla essence and Gooseberry Liqueur (optional), until soft peaks. Fold in yoghurt. Fold through cold fruit gooseberry puree gently into the cream and yoghurt mixture. Add chocolate chips, fold into mixture.
TO SERVE: Moisten top and outer lip of martini glasses with a wedge of lemon. Dip the rim of each glass in sugar (optional). Spoon fool mixture gently into serving glasses. Garnish with a sprinkle of chocolate chips and a mint leaf. Best to refrigerate for 1 hour before serving.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.