Gooseberry fool recipe

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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