Gooseberry fool recipe

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A classic summer dessert, this gooseberry fool brings together sharp and sweet flavours, and is finished with a crunchy caramelised oat topping.

Tips:

  • Gooseberries are in season only for a short time, so make double the compote and freeze to enjoy later in the year.
  • When prepping the gooseberries, “topping and tailing” means you need to snip off the stem and flower ends from each berry.

Ingredients

  Metric  Cups  Imperial 

  • 300 g gooseberries, topped and tailed
  • 7 tbsp granulated sugar
  • 3 tbsp dark brown sugar
  • 1 pinch ground ginger
  • 50 g jumbo porridge oats
  • 300 g Greek yogurt
  • 300 ml double (heavy) cream
  • 1 tsp vanilla bean paste
  • 10.6 oz gooseberries, topped and tailed
  • 7 tbsp granulated sugar
  • 3 tbsp dark brown sugar
  • 1 pinch ground ginger
  • 1.8 oz jumbo porridge oats
  • 10.6 oz Greek yogurt
  • 10.6 fl oz double (heavy) cream
  • 1 tsp vanilla bean paste
  • 10.6 oz gooseberries, topped and tailed
  • 7 tbsp granulated sugar
  • 3 tbsp dark brown sugar
  • 1 pinch ground ginger
  • 1.8 oz jumbo porridge oats
  • 10.6 oz Greek yogurt
  • 1.3 cups double (heavy) cream
  • 1 tsp vanilla bean paste

Details

  • Cuisine: British
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 6

Step-by-step

  1. Put the gooseberries in a pan with 4 tbsp granulated sugar and 1 tbsp water. Heat, stirring, until the berries have collapsed (about 6–8 minutes). Crush with the back of a fork and set aside to cool.
  2. Meanwhile, put the remaining 3 tbsp granulated sugar in a small frying pan with the brown sugar, ginger and a pinch of sea salt. Set over a low heat and melt, swirling the pan a little to help it along.
  3. When almost all of the sugar has completely melted (it may take a while so be patient and don’t stir it), add the oats.
  4. Stir them through the caramel with a fork. Tip onto a sheet of parchment (don’t worry if it clumps together).
  5. Whip the yogurt, cream and vanilla to soft peaks with a balloon whisk. Ripple through the cool gooseberries, then spoon into glasses or ramekins. Top with clusters of the caramelised oats just before serving.
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