Serves 6
Ingredients
- 500g/1lb 4oz gooseberries, topped and tailed
- 100g/3½oz caster sugar
- 3 tbsp elderflower cordial (optional)
- 200g/7oz double cream
- 100ml/3½fl oz thick Greek-style yoghurt or crème fraîche
Method
- 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.
