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Gooseberry fool

Whip up this yoghurt-based fruity syllabub dessert in only 20 minutes - great for a last minute dinner party

  • Prep: 10 mins
    Cook: 10 mins
    Plus chilling
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 388
  • Carbohydrates 19.8
  • Saturated Fat 20.1
  • Sugar 19.5
  • Protein 4.3
  • Fat 32.2
  • Fibre 2
  • Salt 0.1

Nutrition per serving

  • Calories 388
  • Carbohydrates 19.8
  • Saturated Fat 20.1
  • Sugar 19.5
  • Protein 4.3
  • Fat 32.2
  • Fibre 2
  • Salt 0.1

Ingredients

  • 250g gooseberries, topped and tailed
  • 3 tbsp caster sugar
  • 200g Greek yogurt
  • 1-2 tbsp icing sugar
  • 1 tsp vanilla extract
  • 200ml double cream

Method

  1. 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.

  2. 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.

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