Gooseberry Fool
Less fat than your average fool ;)
Goose-gog/Gooseberry Fool
Makes four nice sized portions, and you can also lick the dish ;)
1 lb - Gooseberries
500g - Greek Yogurt
125g - Single Cream (if you want it thicker use a whipping cream, but this works fine. I just used half the pot I had for something else!)
Some - Caster Sugar
Some - Vanilla Essence
- Top and Tail the Goose-gogs, place in oven-proof dish and sprinkle over with caster sugar. Bake on 180 for about 20mins until soft.
- Remove fruit from oven, mash up to make a puree (blending optional for a smoother result) pour into a fresh container and refridgerate until cool.
- Beat/blend together the yogurt and cream, mix in just over half the fruit puree and add vanilla essence to your taste specs.
- Plop mix into fancy glassware, put a splodge of puree on the top of each and refridgerate for it to set a little.
Nice served with biscuits
Alternative
Use Rhubarb, add a little fresh ginger when baking the fruit.
Goose-gog/Gooseberry Fool
Makes four nice sized portions, and you can also lick the dish ;)
1 lb - Gooseberries
500g - Greek Yogurt
125g - Single Cream (if you want it thicker use a whipping cream, but this works fine. I just used half the pot I had for something else!)
Some - Caster Sugar
Some - Vanilla Essence
- Top and Tail the Goose-gogs, place in oven-proof dish and sprinkle over with caster sugar. Bake on 180 for about 20mins until soft.
- Remove fruit from oven, mash up to make a puree (blending optional for a smoother result) pour into a fresh container and refridgerate until cool.
- Beat/blend together the yogurt and cream, mix in just over half the fruit puree and add vanilla essence to your taste specs.
- Plop mix into fancy glassware, put a splodge of puree on the top of each and refridgerate for it to set a little.
Nice served with biscuits
Alternative
Use Rhubarb, add a little fresh ginger when baking the fruit.