Gooseberry Fool

Ingredients

• 2 cups gooseberries, topped and tailed
• 4 tablespoons sugar
• 1 tablespoon water
• ¼ cup St Germain liqueur or undiluted Elderflower cordial
• 1½ cups double or heavy cream
• 1 tablespoon sugar
• ½ cup vanilla yogurt
• fresh mint to garnish

Method

1. Place the gooseberries in a saucepan.
2. Stir in the sugar and the water.
3. Heat over low heat, stirring frequently, until the fruit begins to break apart. This will take between ten and fifteen minutes.
4. Remove from the heat and stir, breaking any remaining pieces of fruit down so that the fruit is a rough puree. Don't worry about the seeds.
5. Put the gooseberry puree in a heat-proof bowl.
6. Let the mixture cool and then refrigerate for at least an hour or up to 24 hours before making the Gooseberry Fool.
7. Remove the gooseberry puree from the fridge. Drain away any runny liquid using a sieve.
8. Stir the St Gemain liqueur or Elderflower cordial into the gooseberry puree.
9. Whip the cream and the tablespoon of sugar in an electric mixer until soft peaks form.
10. Whip in the yogurt.
11. Fold the gooseberry puree very gently into the cream and yogurt mixture. It's ideal if you can see ripples of puree.
12. Spoon the Gooseberry Fool gently into 6 serving dishes.
13. You can serve the fools immediately but it is best if you can refrigerate them for at least an hour before.
14. Garnish each Gooseberry Fool with a couple of mint leaves.
15. Any leftover Gooseberry Fool will keep for about 24 hours in the fridge.
16. You can make fool with just about any pureed fruit. Strawberries, raspberries and blueberries are especially nice.