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!
|600g / 1lb 5oz Gooseberries|
|100g / 3½oz Caster (fine) sugar|
|180g / 6½oz Greek style yogurt|
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.
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 combination.
This recipe was written by David Marks.
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.
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.
Just before serving, top with anything to hand. Chopped fruit, chocolate scrapings, glace cherries all look great.