Gooseberry Yoghurt Fool Food

GOOSEBERRY FOOL

Steps:

• 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.
• 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.

GOOSEBERRY FOOL

Steps:

• Put the gooseberries, sugar and cordial in a saucepan. Cook on a high heat until the sugar has dissolved and the fruit is soft. Remove from the heat and reserve a quarter of the cooked gooseberries.
• Blend the remaining cooked gooseberries in a blender or food processor, then sieve to remove the skins. Set aside to cool.
• Whisk the cream in a bowl until soft peaks form when the whisk is removed from the bowl. Fold in the yoghurt and fold in the blended gooseberries. Divide between six glasses.
• Leave the glasses in the fridge for at least 2 hours, to allow the fool to thicken.
• To serve, spoon the remaining gooseberries over the top of the fool and decorate with the mint, if using. Serve with honey melts.

LEMON CURD & YOGURT FOOL

Steps:

• Put the lemon curd and yogurt into a bowl. Fold together for a rippled effect. Divide the mixture between four glasses and chill.
• Mix raspberries and icing sugar together and gently crush, then spoon with their juices over the chilled mix and serve.

GOOSEBERRY & ELDERFLOWER FOOL

Steps:

• Wash the gooseberries thoroughly, top and tail them, then place in a wide heavy-bottomed pan with the sugar, cordial and lemon juice. Simmer over a gentle heat until all the gooseberries have burst.
• Lightly crush with a fork, tip into a bowl to cool and chill for at least 2 hrs. This can be done up to 2 days ahead.
• Lightly whip the cream to a soft dropping consistency, then swirl in the cooked gooseberries to give a rippled effect. Spoon the fool into glasses and chill until you are ready to serve.