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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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.