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
- 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
- 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.
- 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.
- 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.
- Stir them through the caramel with a fork. Tip onto a sheet of parchment (don’t worry if it clumps together).
- 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.
This recipe is courtesy of Waitrose & Partners.
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