Redcurrant & Gooseberry Fool (Foraged Gooseberries)

[@lupercalia7660]

You should call the gooseberry fool a “Silly Goose”

[@accountnamewithheld]

Fabio!

[@PolyPierre]

I love the recurring generous neighbor character

[@willsuttie3683]

Spoiler: it's Eva in a wig.

[@seasmacfarlane6418]

​@@willsuttie3683 I knew it!!!!😂😂😂😂😂

[@andrewflashchannelgibbs5384]

Maybe it is John Warosa turning over a new leaf.

[@kenningtonrund282]

As someone who likes to cook/bake, I have found a great way to get constant garden produce from your neighbors is to use some of it to make a dish and give it to them as a thank you.

[@mattelswood9367]

I desperately wanted to add a crunch layer! perhaps some granola, sliced almonds or even a crumbled lemony shortbread?

[@jamesfry8983]

Or instead of almonds, you could go full on foraging and use sliced roasted acorns, very much almondy, if you leave them on too long and they go too dark its fine in ground coffee adding a nutty taste

[@havacomment]

You've invented the Parfool! 😁

[@ZeroPlayerGame]

Which is to fool, I suppose, is what parboiling is to boiling.

[@havacomment]

@@ZeroPlayerGame 😂 Nice!

[@JuniperBoy]

I love gooseberries, but I'm the only one in my household that does. My gooseberry bush was accidentally (allegedly) pruned to death a couple of years back, so you've reminded me that the time has come to get a replacement!

[@johanneswerner1140]

Ooh! Do that! One of our redcurrant bushes is probably not going to survive the winter. Replacing it with a gooseberry bush much to the annoyance of others is what I'll do...

[@Sybil_Detard]

Atomic Shrimp videos are balm for the wounds.

[@drunkenhobo8020]

My dad used to have a fantastic gooseberry bush in his garden, before he dug it up and replaced it with one of those terrible plastic greenhouses that did nothing but fall over. It was about 20 years ago and I've still not forgiven him for that. Also interesting the redcurrants appear to be ripe now. I live in the north of Scotland and all of my redcurrants were ripe by mid-July. As evidence by the bloody blackbirds having eaten them all!

[@dees3179]

Blackbird pie for dinner it is then……

[@AllegedlyHuman]

I kinda get where your neighbour is coming from. As a kid, I loved to pick blueberries (or bilberries, I suppose), but I couldn't stand the taste of them myself and never participated. Didn't stop young me from picking them every summer and sharing with my fam. Only really stopped once we moved away from the woods, but so many hours were spent, frolicking about and foraging for fun

[@CaptainPupu]

Nothing beats fresh fruit off the vine. We eat a version of this dessert in Hungary: cook the fruit down with sugar, citric acid to a thick consistency, grab a crisp toast, add high quality cream and the fruit jam. Tastes amazing.

[@simonhernyak4607]

Wow thank you for this comment. I’m Hungarian by birth, but haven’t known my culture that much, so it’s always nice to learn about a culture I kind of missed out on :) sounds delicious!

[@CaptainPupu]

@@simonhernyak4607 Kicsi a világ! Persze régíótól függ a dolog. Szinte minden Magyar ételt máshogy készítenek mélyéről megyére. Ez a... Desszert? Nagy valószínűséggel Eurázsiai, vagy széleskörben török eredetű lehet, mivel eszik ezt a Mongolok, Oroszok, Finnek, Sàmik, (rokonaink) és a többi Altàji népek. Edit: vannak, akik Smetànàval, amolyan nagyon zsíros (40%+) tejföllel eszik, vannak, akik tejfolhoz hasonló, de édesebb krémmel. Valószínűleg ebből fejlődött ki a vajas lekváros kenyér is.

[@seasmacfarlane6418]

Thank you so much for this; the video evokes such wonderful memories of long ago, endless summer days at Nan's house, and those warm summer evenings when we played cricket in the garden, and woe betide if we hit a six into the fruit bushes! In our family, they were always "goosegogs," and my Granddad used to sing a song entitled "It's only the hairs on a goosegog that stop it from being a grape😊." My Nan grew redcurrants in abundance too, and she made beautiful goosegog jam, and redcurrant jelly. I still do, but oh, how I miss Nan's jam....❤ Now I am longing for some redcurrant and goosegog compote for my ice cream!😊

[@kropka8259]

I remember as a kid being told to run to the garden and pick some leaves of redcurrant and gooseberry when my mom and aunties were pickling cucumbers in the summer kitchen. They always added them with other spices into the jars :) Love these fruits!

[@MichaelEdelman1954]

The tannin in the leaves keeps the cucumbers from turning soft. When I was growing up, our neighbor’s grandmother used grape leaves from our vine for her pickles.

[@y2keef]

Without having watched the video (waiting for ads to finish) I can pre answer and say the jolly likeable kind of fool we all need

[@Desertthorn11]

What ads. I never get ads

[@oliverg6864]

That looks soooo good, I wish dairy didn't upset my stomach!! Also yay for cooking in your new kitchen, the tiles are so pretty!

[@hanvyj2]

I love gooseberries. I have very specific memories of having gooseberry crumble that my grandmother used to make with home grown gooseberries. I hadn't had it for 20+ years and saw some gooseberries for sale in Tesco once - never seen them for sale before - only ever saw a gooseberry in my grandmother's garden... I didn't buy them and was so annoyed later, for years I regretted it. Finally saw them for sale again once on holiday in Scotland and well, I had to get them and make a gooseberry crumble in the kitchen at the place we were staying. It was exactly as I remembered it, and such a unique flavour.

[@cheriblossom983]

Omg that’s looks amazing. I love this wholesome channel ❤

[@daniel.holbrook]

the amount of passion and care you put into a nice little novelty for you and the wife to enjoy, she's a very lucky woman

[@SheyD78]

I never knew Ribena got it's name from the blackcurrant family. Cheers for that!

[@isabelleraskin4911]

In French Gooseberries are called : groseilles à maquereau and Redcurrants are called groseilles rouges. This is how related they sound in French :)

[@Alex-kt7em]

The gooseberries I find growing in america are very very tart until they turn a deep purple in July, and even then they're sort of tart. I love foraging them for jam because of their high pectin content.

[@edtuckerartist]

They may be good in a crumble too.

[@lightningbolt7245]

How is your comment 13 days old?

[@NejiRaven]

@lightningbolt7245 I believe his discord has links/access to some of his videos before they're made public

[@ragnkja]

European gooseberries are also quite tart unless they’re over-ripe like in this video. The skin is where the tartness (and also the pectin) is, and that starts to break down somewhat as the berries ripen.

[@texans442345]

They looked berry nice.

[@Rouverius]

Looks mouth-watering. That sounds like a perfect summer dessert.

[@rompdude]

This video brought back memories of my granddad. He used to love growing food in his garden. One of the many things he grew were gooseberries. I have vivid memories of picking and eating these off the bush, and in crumble ect. Lovely when ripe.

[@gemstone108]

So this is what those silly little guys Drawfee made were based on 😂

[@carbo19]

new kitchen looks great!

[@gigi3242]

Yum. Thanks for the video. Have a wonderful weekend

[@ian-c.01]

I was just thinking recently that I haven't seen anything about gooseberries for a very long time ! There used to be some bushes on the way to school that had some but they never got a chance to ripen, we ate them tart but they were still good ! It has been over half a century since I tasted them but I have not forgotten them, we called them 'Goosegogs' !

[@Shaun.Stephens]

This almost mirrors my experience. Just last week I decided to see if I could find a gooseberry bush for sale. I would have done it sooner but I rent my home...

[@AhmedKhoga]

lime zest works miracles in such recipes

[@lizg5574]

I love making a Fool with rhubarb and raspberries! As I have allergies to many fruits, these are two that I can eat without fear of a reaction. I used to make it with stone fruit, but am no longer able to enjoy them in an quantity (maybe a quarter of a peach or apricot at most) You've inspired me to try making a Fool with apple and cinnamon . . . I think it will work well!

[@ragnkja]

If you layer whipped cream, apple jam (like applesauce but not boiled quite as long so it still has chunks of apple in it, sweetened to taste) and sweetened, toasted breadcrumbs (traditionally rye bread, more traditionally not even sweetened because rye is quite sweet in and of itself), you get a Holsteinian dessert that’s called “veiled farmers’ daughters” and is quite popular in Norway and Denmark as well as northern Germany.

[@lyndseybeaumont7301]

That’s right up my street. When my kids were young, we often went gooseberry picking in the wild. I always found that they were lovely and sweet compared to cultivated ones. My daughter ate more than she picked lol. xx

[@dharusiokay9426]

You talking about the name of those (very delicious looking) berries send me down a right rabbit hole, as i was wondering why currants are called Johannisbeere in german (they are named after John the baptist, as they tend to be ripe around St John's Day (24.06.)...and now i have seven tabs open in wikipedia. Gooseberries are called Stachelbeere for the thorns of the bush they grow on. Little less esoteric name, but, in my opinion the better tasting of both.

[@zzydny]

Lovely! Alas there are no currants in my neck of the woods (southern Mississippi). I have recently discovered some scuppernongs growing wild, and I've been wishing I could get at them. The vine is a good fifteen feet up a tree, so the squirrels have been reaping the harvest. Wretched creatures!

[@crystalxgalaxy543]

That looks so good. I might try to make something similar one of these days. I’ve missed this side of KZbin. I’ve been looking for it. Thanks for the informative and entertaining videos

[@Mysticalzelda]

This looks amazing! I wonder about potential in food challenges, technically if you get cream you can get both butter and actual cream if you separate it. Then the berries you could forage still or also get jam.

[@hildevandingenen-md4jy]

As a child my aunt served the red currants in bowl with fresh pressed grape fruit juice and a little sugar. A very refreshing treat for hot summer days.

[@WebPeasantClan]

Extra thick double cream is just slightly whipped double cream. Stick to the double. Check the fat content to confirm.

[@WebPeasantClan]

To make your fool extra rich, stir an egg yolk into the hot fruit.

[@AtomicShrimp]

I didn't believe this at first but wow. I did not know that.

[@chrishuhn5065]

Thank you so much for listing the songs you use in your videos. I've found so many songs I've been searching for for a long time. 🤘🤟👍

[@zerocasualteas]

I’ve never tasted red currents before, but they look so pretty! I do love gooseberries & this combination sounds delightful in a dessert! 🎉Thank you for this lovely recipe!

[@christinerobshaw8246]

My mouth is watering! yummy 😋

[@SeraphimKnight]

Gooseberries! How nostalgic. A childhood friend of mine and an uncle used to have gooseberry bushes in their backyard and we'd basically clear the whole bush whenever they went ripe. Very tart and pleasant taste on those.

[@G.L.McCarthy-vr1oe]

In the US we pick them under ripe & make pie. Pie that makes the mouth pucker! Needless to say an acquired taste. Have a neighbor that calls it "pea pie" for obvious reasons. Interesting to see how gooseberries are use in GB.

[@SeeNyuOG]

There's also Jostaberry which in polish is called currantgooseberry, which is said to be a mix of black currant and gooseberry. I think it's my fav out of all of the spices

[@Sheepy007]

Red currants and gooseberries are basically Mandatory in a german Garden.

[@dees3179]

I love redcurrant jelly. My allotment neighbour has promised me a spare redcurrant bush. Yay!

[@farrimondprinceofdeath9898]

It's so nice to see you more, your reactions.

[@MichaelEdelman1954]

I mentally repunctuated the title and heard it in Mr. T’s voice. Looks delicious.

[@HotelPapa100]

Fun fact about red and black currants: The taste of red currants is basically black currants + citric acid. I found that out by accident when concocting a cocktail using black currant and lemon juice...

[@banjaxxed5206]

wow...never been this eairly before! cant wait to watch!

[@sweetestperfection90]

These look fantastic. I am envious. My mother used to make fool from the blackcurrants and redcurrants we grew in our garden when I was small. Unfortunately the store bought "fools" in Waitrose and other shops rely on gelatine which bothers me in a dairy product (even though I'm no vegetarian).

[@spicyhummus6266]

Damn I love seeing you with good ingredients & no limits :) You always come up with something nice

[@silva7493]

We don't seem to have those fruits in these parts. I've only had red currants dried, I once bought them to use in place of raisins (I've never been fond of raisins) in a recipe. Once my mom bought a can of gooseberries, so we could try them. Interestingly enough, she'd lived in many states in the US, but was unfamiliar with them. So still I don't know of the delights of those fresh berries. Oh, what a treat that silly little fool looks!!! I bet that was good.

[@volodyadykun6490]

Red currants are great, in my childhood I for some reason didn't like any berries but still ate red currants, love them

[@Tyrob340]

Hope your in joying your new kitchen it’s super nice to see recipe videos again

[@SteveAgleron]

They look sooooo good.. well done.. never seen Gooseberries since i've lived in Spain.. so will try this substituted with Blackberries which we are picking now. Thanks for the video!

[@larhumba4233]

What a kind neighbour! I love gooseberry fool, and the redcurrants look so vivid. These fruits are so expensive in London. Very jealous.😋

[@dustinsmith8341]

Looks decadent

[@ares395]

Honestly some passion fruit would probably go amazing with that. I highly recommend making passion fruit rind jam. Turns out you can use pretty much the entirety of the fruit besides the very outside paper skin. Its quite nice and easy to make. It thickens without any additives due to pectin.

[@BSOE3058]

Gooseberries and currants are the best

[@kody_dryden-conway]

Gooseberries and red currants are something that I wanted to grow this year but probably next year I'm going to grow some

[@adamsimmons631]

Very creative and another great video. Your new kitchen looks very nice

[@marylynne9104]

Ooh! Goosegogs are my favourite seasonal garden fruits. Goosegog Crumble with custard, yummy. Blackcurrants are a close second though. That fool looks very tempting.

[@WeSombreGhosts]

Must be great to have nice neighbour’s who give you fresh berry’s randomly my one is Satan In Human Form !!

[@simonhopkins3867]

Ooo I do love gooseberrys. Sweet and tart at the same time.

[@lisah336]

Lovely presentation

[@mialuk]

some crushed up gingernut biscuits in that would go down a treat for me!

[@deejayk5939]

Cream and fruit sounds ❤

[@samhenwood5746]

That’s a perfect summer dessert & thanks for sharing Atomic shrimp 🦐😋👍

[@phileo_ss]

I miss redcurrants and gooseberries. They are such a rarity in Japan!

[@brucehall1600]

Looks good, wish I could cook up all the goodies you do!!!

[@danielintheantipodes6741]

It looks delicious! Thank you for the video!

[@glenmorrison8080]

The genus _Ribes_ is one of the few things I will eat even when I don't have a plant IDed to species. No toxic species as far as I know, and most are palatable. Check out _Ribes californicum_ we have here. They take some care to safely chew, but I have described them as "grapey" myself.

[@pheona1164]

My goose! That's a lot of berries!

[@notsonominal]

Those big green gooseberries are the best gooseberries!

[@rowenafletcher-wood4436]

Never thought to make fool like this rather than as homogeneous. Game change. So gorgeous.

[@KimberleyEdwardsfacecakes]

Wow gooseberries not seen them since inwas a child! There was some gowing in from a wooded bit mum used to always make gooseberry jam, and I do now know why ribena is called ribena always learning something 😊

[@pattheplanter]

An obsolete but previously common use of fool was to mean "An immoral or sinful person; an evildoer, a sinner; a rogue, a scoundrel; spec. an unchaste or licentious person." According to the OED. I had always assumed that was the origin of this tempting and sinfully tasty dessert.

[@newshefan]

Reminds me of gooseberry and cinnamon yoghurt at a certain posh picnic 😂

[@Fragmentofbone]

0:21 Gave them all away (willingly), well that's your part of the story. For all we know, he could be unalived.

[@Zolbat]

I could imagine mint going quite well with this

[@zan1500]

Huh. Here in the states a family member brings over a dish similar, but with cool whip and cranberries and grapes. Tasted great on sponge cake!

[@efficiencygaming3494]

You ain't foolin' around! 😂 Very nice!

[@Gotchaout]

Love the foraging vids

[@SeeNyuOG]

Finally something staple for Polish!

[@billweaver6092]

Like the new kitchen!

[@Sybil_Detard]

We have ground cherries here, though I have yet to taste one, having only recently identified them. Apparently they are related to gooseberries. I have been calling the ground cherries stinkberries because the one time I squashed one it smelled bad. It was in the late fall, so I am sure it was rotten but it did not appear so.

[@jdiv69]

Soo close to 1 million! I'm excited.

[@karamia1392]

Syllabub has always fascinated me. Never had any :)

[@PandemoniumMeltDown]

Easy, you're my kind of fool! Be well, Mike.

[@ellliottt]

Ooo, nice kitchen!

[@alisonmcdonald5033]

looks good thank you

[@KaliTragus]

Those are massive redcurrants! The varieties grown around where I am (New Brunswick, Canada) are much smaller, maybe 3-4mm across. Probably a hardiness thing. I hadn't ever seen currants or gooseberries of any kind until I moved here, because the cultivation of them was banned in the United States where I grew up. A disease that affects pines is hosted or spread by Ribes species so to protect the forestry industry, they banned currants!

[@Liliththelizard]

Are crowberries hard to come by in the UK? Because crowberry squash is great. Take crowberries, cleansed, and put them into a pot. Add a splash of water if needed. Just enough to cover the bottom of the pot. With a masher, sturdy cooking spoon or spatula mash the berries (they won't soften and burst with the heat, like softer berries would) and allow the juice to simmer for up to 10 minutes. Strain through a sieve, and then re-strain through cloth. It can be a bit of a hassle, I usually wring it out and live with purple/blue/green staining on my hands for the next few days... other, more patient, folk allow it to strain through the cloth overnight. Measure the juice - and here you can choose whether to make jelly or squash. For jelly: Measure out an even amount of juice and sugar- preferrably sugar with added pektin, otherwise you add pektin as well. Bring to a boil and let it simmer until all of the sugar has dissolved, then jar it and let it set. For squash you add 1 part juice, to ½-1 part sugar, depending on how sweet you like things. Bring to a boil and simmer until sugar has dissolved, then bottle. Freezing the squash is great, but the 1-1 juice-sugar squash will keep well in a pantry. I usually mix the crowberry squash at a 1part squash to 5-6 parts water, but my friend likes it closer to 1+4 You can obviously use unsweetened crowberry juice as well, but it's very sharp. It can be bitter and slightly tangy, especially if the berries are not fully ripe when picked.

[@edtuckerartist]

The fool on the hill sees the sun going down And the eyes in his head see the world spinning 'round Oh, 'round and 'round and 'round and 'round and- Oh, 'round and 'round and 'round and 'round. Round and round like the cream in the bowl or the berry sauce around the glass.

[@ningayeti]

Atomic, Back in the 70's I used to enjoy the flavor of a nice sloe gin fizz especially during the holidays. Unfortunately the sloe gin brands that I enjoyed then as well as those available to me here in Pennsylvania for the last several decades have become pure rubbish. As you are someone who appreciates quality food and drink I was wondering if you could recommend a British or European brand of sloe gin that isn't a blend of chemicals and corn syrup. If you have such a recommendation I will do my utmost to attempt to import it here as an early Christmas present for myself and I would be forever grateful. Cheers, David

[@animestein]

Name: The Atomic Fool!

[@kevowski]

Wild gooseberries was a really rare find, it’s difficult enough finding them in the shops these days!

[@charlottetooth1457]

I think the only thing that the dessert lacks is something crunchy for texture - a small sprinkle of granola or some nuts? Or maybe a cookie to serve along side. I looks delicious though.

[@yaddystanley5980]

My parents had both fruits in their garden....birds love the little berries, so nets were put over the berry bush, but us kids, also loved the berries and we heard mum talk to dad that she could not understand how come a lot of berries still were gone, even with the nets over them, Us kids got in under the nets, didn't we...lol

[@simonalyneenderz3247]

Jackpot on the fruit!

[@lisabarnes6351]

Ooo that looks so tasty!

[@brewski118sempire]

Why does the end card music make me think of a thriller movie?