GOOSEBERRY FOOL
Whip up this yoghurt-based fruity syllabub dessert in only 20 minutes - great for a last minute dinner party
Provided by Good Food team
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 388 calories, Fat 32.2 grams fat, SaturatedFat 20.1 grams saturated fat, Carbohydrate 19.8 grams carbohydrates, Sugar 19.5 grams sugar, Fiber 2 grams fiber, Protein 4.3 grams protein, Sodium 0.1 milligram of sodium
GOOSEBERRY FOOL
Categories Berry Dairy Dessert Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Pull off tops and tails of gooseberries and halve berries lengthwise. In a heavy skillet cook berries and granulated sugar over moderate heat, stirring occasionally until liquid is thickened, about 5 minutes. Simmer mixture, mashing with a fork to a coarse puree, 2 minutes more. Chill puree, covered, until cold, about 1 hour, and up to 1 day.
- In a bowl with an electric mixer beat heavy cream with crème fraîche until it holds soft peaks. Add superfine sugar and beat until mixture just holds stiff peaks. Fold chilled puree into cream mixture until combined well. Fool may be made 3 hours ahead and chilled, covered.
GOOSEBERRY & ELDERFLOWER FOOL
Feed a crowd by serving a big bowl of fruity, creamy syllabub with biscuits and get everyone to dig in
Provided by Jeremy Lee
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 5
Steps:
- Wash the gooseberries thoroughly, top and tail them, then place in a wide heavy-bottomed pan with the sugar, cordial and lemon juice. Simmer over a gentle heat until all the gooseberries have burst.
- Lightly crush with a fork, tip into a bowl to cool and chill for at least 2 hrs. This can be done up to 2 days ahead.
- Lightly whip the cream to a soft dropping consistency, then swirl in the cooked gooseberries to give a rippled effect. Spoon the fool into glasses and chill until you are ready to serve.
Nutrition Facts : Calories 364 calories, Fat 32 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein
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GOOSEBERRY FOOL | RECIPES MADE EASY
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- Place in a saucepan with sugar and water, cook gently stirring occasionally, until the gooseberries are very soft and tender, about 10 minutes.
- Use a draining spoon and remove a spoonful of the gooseberries and set aside. Purée the remaining gooseberries and then push through a nylon sieve, then stir in the gin if using. Allow to cool.
- Whip the cream until it is just standing in soft peaks, fold in the gooseberry purée. Spoon into glasses. Chill for at least 1 hour or until required.
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