Seasonal local food recipe No.235 – My Mum’s gooseberry foolPosted on July 5th, 2014 No comments
A simple summer pudding and my Mum’s addition of yoghurt makes it a little less rich.
250g gooseberries, topped and tailed
sugar to taste
150 ml double cream
150 ml greek style yoghurt
Stew the gooseberries until soft with a little sugar and leave to cool. If like me you don’t like the seeds you can sieve them to get a puree, in which case there is no need to top and tail before stewing. Mix the cooked gooseberries with the yoghurt. Whip the cream until you reach the soft peak stage and fold into the gooseberry and yoghurt mix. Taste and add more sugar if required. Serve with shortbread biscuits.
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