Gooseberry Fool

Puddings in summer are a delight, as there are so many delicious fruits in season, and a plethora of fabulous recipes!  I adore gooseberries, but, unless you grow your own, they are sometimes hard to find.  Frozen gooseberries work equally well - you don't have to top and tail them for this recipe.  I use jam sugar to make it set slightly.  Gooseberry fool is divine as it is slightly tart, but sweet and refreshing.  Known as "Scuse Me Fool" to my nephew Patrick, it is a real family favourite.  Serve it with almond tuiles or other little biscuits.

Gooseberry Fool

Gooseberry Fool

1lb/400g ripe gooseberries  

jam sugar to taste (about 100g/4oz)

small quantity of elderflower cordial (not essential)

½ pint/300ml double cream

½ pint/300ml Greek yoghurt (ordinary yoghurt is too sloppy)

Flowers for decoration

Gently simmer the fruit with the sugar and elderflower (or a small quantity of water) until it is very soft.   Cool and then purée it in a blender before pushing it through a sieve to remove the pips and any stray tops/tails.   Taste for sweetness.  You can add more sugar if necessary, or some elderflower cordial in lieu of sugar.   Whip the cream, then fold in the yoghurt and gooseberry purée, not mixing it completely so you get a marbled effect when you put it into the serving bowl.   Pour into a clear glass bowl, swirling it to get ribbons of gooseberry purée and cream, then chill it.  Just before you serve the fool, decorate it with flowers.   Serves 6-8.

This recipe is also featured in my cookbook - on the website www.katespuddings.co.uk