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!
+ 2 hours cooling
COOK'S NOTES ON 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.
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
600g / 1lb 5oz
Caster (fine) sugar
100g / 3Żoz
180g / 6Żoz
WHAT SPECIAL KITCHEN EQUIPMENT? 4 serving dishes - large wine glasses will do well.
CLICK ANY PICTURE ON
THIS PAGE TO ENLARGE IT
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.
Place the cooked gooseberries in a bowl and let them cool for an hour.
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.
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.