Gooseberries (or goosgogs) grow in our garden and go well in a variety of desserts, but the best has to be gooseberry fool.
This recipe creates a low fat Gooseberry fool. In the ingredients list I've also detailed how to make a less fat-free version, but honestly, the low fat version works really well anyway.
Cooking Time
| Prep | Cooking | Total |
|---|---|---|
| 20 mins | 20 mins | 40 mins |
Ingredients
- 450g Gooseberries
- 300g Fat Free Fromage Frais (or 300g extra thick double cream)
- 4 tbsp powdered artificial sweetner (or 8tbsp granulated sugar)
- 100ml Apple Juice
- 1 large egg
Method
- Seperate the egg and discard the yolk
- Cut tops and bottoms off the gooseberries and re-weigh, there should be at least 350g
- Put the gooseberries into a saucepan with the apple juice
- Add the sweetner/sugar
- Put on the hob and bring to a simmer
- Simmer gently for 15-20 minutes, stirring regularly - you're looking for most of the liquid to have evaporated (comes about 5 minutes after it starts looking like frogspawn)
- Remove from the heat and leave to cool
- Use a handheld blender to pureee the gooseberries
- Put the Yoghurt into a mixing bowl and stir it to ensure there are no lumps
- Put a sieve over the mixing bowl and tip the gooseberry puree into it
- Use a spoon to push the puree through the sieve, until you're left with just pips
- Stir the puree into the yoghurt
- Have a taste - if it's not sweet enough, now's your opportunity to sweeten it further
- Put the egg white into a seperate mixing bowl and whisk until stiff and peaky
- Gently fold it into the yoghurt mixture
- Spoon into serving glasses
- Decorate with some gooseberries (or in my case, grapes - I ate the other gooseberries)
- Chill in the fridge until you're ready to serve