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Gooseberry Fool Recipe

A perfect end to a meal, gooseberry fool is tart and sweet at the same time. Using yogurt instead of cream and custard gives a great texture and lowers the calories considerably!

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Gooseberry Fool
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Gooseberry Fool topped with redcurrants

INGREDIENTS

600g / 1lb 5oz Gooseberries
100g / 3½oz Caster (fine) sugar
180g / 6½oz Greek style yogurt
Nutrition information per portion


PREPARATION TIME

: 20 minutes

COOKING TIME

: 15 minutes (plus 2 hours cooling time)

DIFFICULTY LEVEL

: Easy

FREEZE

? No

SERVINGS

: 4 portions

COOKING EQUIPMENT

: 4 serving dishes - large wine glasses will do well.

PREPARATION

Top and tail the gooseberries. Removing the stalk part is more important than the lower "tail" - the lower part tends to mush down when cooked and merges in with the gooseberries.

COOK'S NOTES FOR GOOSEBERRY FOOL

If you buy your gooseberries from a shop the chances are they will be green. That's fine but if you grow your own gooseberries, as we do, then you may have some red varieties such as Hinomaki Red. These make excellent gooseberry fool with a red, rather then green tinge.

The toppings are added just before serving because if left too long they can begin to sink down.

Comparison of shop bought and homemade gooseberry fool

We take our recipes very seriously so we compared our Gooseberry Fool with the shop bought versions. Absolutely no contest, our version was far superior! The texture was creamier, the colour more vibrant and the sweet and sour taste of a home made gooseberry fool is a perfect combination.

This recipe was written by .

RECIPE INSTRUCTIONS

STEP 1
Place the gooseberries, sugar and a couple of tablespoons of water in a pan and simmer on a low heat for about 15 minutes until the gooseberries are soft.

While the gooseberries are cooking give them a stir every couple of minutes to ensure all the gooseberries are evenly cooked.

When the gooseberries are cooked, put them in a sieve and let the juice run out for two minutes. Keep the juice in a cool area.

STEP 2
Place the cooked gooseberries in a bowl and let them cool for an hour.

Add about two thirds of the gooseberry juice back to the gooseberries and discard the rest of the juice.

When the gooseberry mix is cool, fold in the Greek yogurt.

 

STEP 3
Fill each of the serving dishes with the gooseberry fool, cover with cling film and place in the fridge for at least one hour. They can be left in the fridge overnight if you are preparing well in advance.

Just before serving, top with anything to hand. Chopped fruit, chocolate scrapings, glace cherries all look great.

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Copyright 2006 - 17 David Marks. All rights reserved.