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Gooseberry Fool

This classic English dessert is tart and sweet at the same time.  Traditionally, fruit fool is made by folding pureed stewed fruit (classically made from gooseberries) into sweet custard.  This recipe has a modern twist and is light and no too rich – the perfect end to a meal.

500 g fresh gooseberries
250 g Greek yogurt
30 ml  raw honey or icing sugar
5 ml vanilla extract
pecan nuts, coarsely chopped

  1. Place the gooseberries in a saucepan with a splash of water. Heat gently, stirring, then bring to a simmer and cook until the fruit starts to burst.
  2. Squash the gooseberries with a potato masher or fork until pulpy.
  3. Set the saucepan aside to cool then chill in the fridge for at least 30 minutes.
  4. Combine the yoghurt, honey or icing sugar and vanilla in a bowl.
  5. Add the cold purée to the yoghurt in the bowl and combine lightly without mixing too well so that the yoghurt has a yoghurt ripple.
  6. Divide the mixture between 4 serving glasses, cover the glasses with clingfilm and chill untill you’re ready to serve.

See my post In Season:  Gooseberries for more information.

If you have a copy of Carolié de Koster’s Art OF Cooking Recipe Book, you can also try the Poached meringue with golden gooseberry custard (Art Of Cooking p. 560).