Gooseberry fool
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 10 mins
Plus chilling
A star rating of 4.8 out of 5.60 ratingsRate
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Whip up this yoghurt-based fruity syllabub dessert in only 20 minutes - great for a last minute dinner party
Egg-free
Gluten-free
Nut-free
Vegetarian
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Lemon syllabub
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Ingredients
Nutrition
Units:
MetricUS
-
250g gooseberry
topped and tailed
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3 tbsp caster sugar
-
200g Greek yogurt
-
1-2 tbsp icing sugar
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1 tsp vanilla extract
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200ml double cream
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Nutrition: per serving
-
kcal418
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fat32g
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saturates20g
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carbs27g
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sugars27g
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fibre2g
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protein4g
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salt0.11g
low
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Method
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step 1
Put the gooseberries and sugar in a pan with a splash of water. Heat gently, stirring, then bring to a simmer and cook until the fruit starts to burst. Squash the gooseberries with a potato masher or fork until pulpy. Cool then chill until cold in the fridge.
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step 2
Put the yoghurt in a bowl and beat with the icing sugar and vanilla until smooth. Gently whisk in the cream (it will thicken as you whisk so don’t overdo it). Ripple through the gooseberry pulp then spoon into pretty glasses or bowls to serve.
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A star rating of 4.8 out of 5.60 ratings
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