Summer Gooseberry Fool Recipe
Ingredients
500g/1lb 4oz gooseberries, topped and tailed100g/3½oz caster sugar
3 tbsp elderflower cordial
200g/7oz double cream
100ml/3½fl oz thick Greek-style yoghurt or crème fraîche
fresh mint sprigs, to decorate (optional)
Method
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Put the gooseberries, sugar and cordial in a saucepan. Cook on a high heat until the sugar has dissolved and the fruit is soft. Remove from the heat and reserve a quarter of the cooked gooseberries.
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Blend the remaining cooked gooseberries in a blender or food processor, then sieve to remove the skins. Set aside to cool.
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Whisk the cream in a bowl until soft peaks form when the whisk is removed from the bowl. Fold in the yoghurt and fold in the blended gooseberries. Divide between six glasses.
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Leave the glasses in the fridge for at least 2 hours, to allow the fool to thicken.
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To serve, spoon the remaining gooseberries over the top of the fool and decorate with the mint, if using. Serve with honey melts.
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