Wealden Times | WT184 | June 2017 | Kitchen & Bathroom supplement inside
Wealden Times - The lifestyle magazine for the Weald
Wealden Times - The lifestyle magazine for the Weald
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Food<br />
Gooseberry fool<br />
The trickiest thing about this recipe might be finding the<br />
gooseberries, as they can sometimes be hard to track down in the<br />
shops. Cultivate a good local supplier, or better still, grow your own.<br />
Serves 4 Prep time: 1 hour (inc. cooling) Cooking time: Around 10 mins<br />
• 200g fresh (or frozen)<br />
gooseberries<br />
• 2 tablespoons elderflower<br />
cordial<br />
• 50g caster sugar (to taste)<br />
• 300ml double cream<br />
• 300ml Greek yoghurt<br />
• handful of toasted flaked<br />
almonds, to garnish<br />
1. Simmer gooseberries with sugar and elderflower<br />
cordial until they burst their skins and mash down –<br />
puree the mixture if a smooth consistency is preferred<br />
(I like to see the odd gooseberry). Test for sweetness,<br />
adding more sugar if required, then leave to cool.<br />
2. Beat the cream until soft peak stage (be careful<br />
not to over-beat) and then mix in the yoghurt.<br />
3. Add the gooseberry mix and combine carefully.<br />
4. Pile into serving dishes and chill until required,<br />
then serve, sprinkled with almonds.<br />
<br />
139 wealdentimes.co.uk
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