Gooseberry fool
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Make this deliciously sweet dessert with ready-made custard as it stays thicker for longer
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Prep time: 25 mins
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Serves: 4
Ingredients
For a low-fat version of this dessert, just swap the double cream for low-fat crème fraîche.
- 2 x 300g cans gooseberries, drained
- 1tbsp elderflower cordial
- 2tbsp caster sugar
- 284ml pot double cream
- 200g (7oz) ready-made custard
- Sprigs of mint, to decorate
Method
- Put the gooseberries in a pan over a medium heat. Simmer for 5-10 mins, squashing with a spoon as they cook.
- Blend in a food processor, then sieve to remove any pips. Stir in the elderflower cordial and sugar. Leave to cool.
- Whip the cream to form soft peaks, then fold into the custard. Swirl in the fruit purée to give a marbled effect. Spoon into four tall glasses and chill in the fridge. Decorate with mint leaves and serve.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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