Gooseberry fool
- Anna Glover
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Serves 2
Easy
Prep: 10 mins
Cook: 5 mins
plus chilling
A star rating of 4.4 out of 5.5 ratingsRate
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The tartness of gooseberries is the perfect foil for whipped cream and syrupy elderflower cordial in this dessert that can be put together quickly
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Try our gooseberry fool recipe and then try our lemon fool, dairy-free coconut, mango and turmeric fool, caramelised banana fool with ginger and rhubarb and ginger fool. Now try more dessert recipes.
Gooseberry fool: chef's tips
- These sweet-tart berries grow on bushes with spiky branches, not too dissimilar to hawthorn. Their flavour ranges from sweet grape-like juiciness, to sharp, acidic, tropical kiwi notes, depending on the variety and ripeness of the berries. Try them raw before adding the sugar, or depending on how sweet you like your desserts
- This compote is perfect for yogurt, porridge and pavlovas, too – just double or triple the quantity and store in the fridge for up to four days
Gooseberry fool recipe
Ingredients
Nutrition
-
150g gooseberries
topped and tailed
-
2 mint sprigs
plus extra to serve
-
2 tbsp golden caster sugar
-
2 tbsp elderflower cordial
-
200ml double cream
-
100ml thick yogurt
-
1 tbsp icing sugar
-
shortbread
to serve
Nutrition: per serving
- kcal691
- fat55g
- saturates34.2g
- carbs42.7g
- sugars42.5g
- fibre2.4g
- protein5.1g
- salt0.2g
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Method
-
step 1
Put the gooseberries in a pan with the mint, sugar and elderflower. Stir over a low heat for 5-8 mins until the gooseberries start to soften and turn syrupy. Leave to cool. Fish out the mint sprigs and discard. Taste and add more sugar, if you like.
-
step 2
Whip together the cream, yogurt and icing sugar to soft peaks. Fold through most of the gooseberries, then divide between glasses. Spoon over the remaining gooseberries, scatter over some mint and serve with shortbread.
Now try more summer dessert recipes.
Authors
Anna GloverSenior food editor
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A star rating of 4.4 out of 5.5 ratings
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