Gooseberry Fool
| Published: 17th June 2008 19:56 |
I'm absolutely crazy about Greek yogurt. This is a much lighter version of the classic cream-based fool. But I think this is a much more summery version, perfect with elderflower fritters.
Serves: 6
Preparation time: 15 minutes
Cooking time: 20 - 30 minutes
Ingredients
900 g gooseberries,
275 g Greek yoghurt (2%, or 0% fat if you're feeling virtuous)
150 g golden caster sugar
Method
1. Preheat the oven to 180°C. Wash and top and tail the Gooseberries.
2. Place the gooseberries in a baking dish, sprinkle on the sugar and bake them uncovered, for 20-30 minutes, or until tender when tested with a skewer.
3. Tip them into a sieve set over a bowl to drain off the excess juice. Place the cooked gooseberries in a food processor, add 4 tablespoons of the reserved juice and blitz to a thick purée, leave the purée to cool.
4. Once the purée is cold empty the yoghurt into a bowl, give it a stir and then fold in half the purée. Spoon the rest of the purée on top and very gently swirl it through the fool, to give a marbled effect.
5. Now spoon this mixture into the serving glasses chill and serve.
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