Gooseberry Fool

Serves 6



  1. 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.
  • Blend the remaining cooked gooseberries in a blender or food processor, then sieve to remove the skins. Set aside to cool.
  • 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.
  • Leave the glasses in the fridge for at least 2 hours, to allow the fool to thicken.
  • To serve, spoon the remaining gooseberries over the top of the fool and decorate with the mint, if using. You can aslo sprinkle crunchy granola over the top.



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