Gooseberry fool

10-30 minutes 4 servings 400 kcal or less creamy pud fruit dessert fruit pot fruit pudding fruity mains one-pot posset pudding pot quick speedy swift syllabub

N/A

Source

Ingredients

250g gooseberry , topped and tailed

3 tbsp caster sugar

200g Greek yogurt

1-2 tbsp icing sugar

1 tsp vanilla extract

200ml double cream

Method

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.

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.