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  • Seasonal local food recipe No.235 – My Mum’s gooseberry fool

    Posted on July 5th, 2014 Janet No comments

    A simple summer pudding and my Mum’s addition of yoghurt makes it a little less rich.

    Serves: 2-3gooseberries-camel csa-170611
    Preparation time: 20-30 minutes

    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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