Perfect for a summer get-together or a barbecue dessert, Mary Berry’s delicious dessert is one to try.
The treat is best made ahead of time, but it’s so quick to make – taking up to 30 minutes at most – that you could whip it up on the day.
Requiring only six ingredients, including fresh mint sprigs, the gooseberry fool recipe is so simple to put together.
A mouthful of the gooseberry fool is one sure way to enjoy the balmy evenings and adds a bit more pizzazz to any gathering than a simple ice cream.
Although, of course, the addition of a tasty ice cream is always a plus point on any summery evening.
Gooseberry fool recipe
- Serves: six people
- Prep: less than 30 minutes
- Cooks in: 10 minutes
Ingredients:
- 500g gooseberries, topped and tailed
- 100g caster sugar
- Three tbsp of elderflower cordial
- 200g double cream
- 100ml thick Greek-style yoghurt or crème fraîche
- fresh mint sprigs, to decorate (optional)
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 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 two hours, to allow the fool to thicken before serving.
To serve, spoon the remaining gooseberries over the top of the fool and decorate with the mint, if using. Serve with biscuits, such as honey melts.
