Gooseberry Fool

Photo: flickr user Ewan-M

Ingredients

1 pound young gooseberries, fresh or frozen

Top and tail the gooseberries.

Put in a pan with 4 tablespoons water cover and cook gently until softened.

Liquidise or push through a nylon sieve.

Add sugar to taste; cool.

Whip the cream until firm and fold into the fruit puree.

Spoon into tall glasses and serve chilled.

Elderflowers tied in a muslin bag give a good flavour to fruit as it cooks. Half the cream can be replaced with yogurt or cold custard if wished.

4.0 servings

Friday, January 1, 2010 - 12:44am