Gooseberry fool

Gooseberry fool

The trickiest thing about this recipe might be finding the gooseberries, as they can sometimes be hard to track down in the shops. Cultivate a good local supplier, or better still, grow your own.

Prep time:

Cooking time:

Total time:

Serves: 4

200g fresh (or frozen) gooseberries

2 tablespoons elderflower cordial

50g caster sugar (to taste)

300ml double cream

300ml Greek yoghurt

handful of toasted flaked almonds, to garnish

  1. Simmer gooseberries with sugar and elderflower cordial until they burst their skins and mash down - puree the mixture if a smooth consistency is preferred (I like to see the odd gooseberry). Test for sweetness, adding more sugar if required, then leave to cool.
  2. Beat the cream until soft peak stage (be careful not to over-beat) and then mix in the yoghurt.
  3. Add the gooseberry mix and combine carefully.
  4. Pile into serving dishes and chill until required, then serve, sprinkled with almonds.

Find out about Jo's practical gardening courses, run from her home in Woodchurch, Kent, by visiting hornbrookmanor.co.uk

Published:
Photographs: David Merewether
Recipes:
Recipes Type: Baking and Deserts

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