Great British Classic Gooseberry Fool

You FOOL!

Gooseberry Compote:

• 150 grams of picked and washed gooseberries
• 50 grams of sugar
• 10 ml of water
• A squeeze of lemon juice
• 1 bay leaf

1. In a medium sauce pan add all of your ingredients, place onto a medium to high heat
2. Once the berries have just began to break down reduce the heat and cook to your desired consistency
3. To finish add a squeeze of lemon juice and 1 bay leaf.

For the fool:

• 200 grams of double cream
• 200 grams 0% fat Greek yoghurt
• 1 teaspoon vanilla bean paste
• 1 teaspoon of sieved icing sugar

1. Place the yoghurt and double cream into a large mixing bowl, whisk the mixture to lightly aerate the mix. (You want the mixture to be just under stiff peaks)
2. Once you have achieved this, add your vanilla bean extract, along with one teaspoon of sieved icing sugar – as this will offer a little sweetness and cut through the sharpness of the gooseberries.

Sweet pickling liquid:

• 1 cup of water
• 1 cup of granulated sugar
• 2 bay leaves

1. Bring the liquid to the boil so that the sugar dissolves, add your bruised bay leave.
2. Allow to infuse pour over 150 grams of washed gooseberry’s and place into an air tight jar.

Garnish:

• Pickled gooseberries
• Mint leaves
• Lemon thyme leaves

To serve…

Chill a large glass or jar, ripple the compote through the fool mixture, to garnish add a couple of pickled gooseberries and a few sprigs of mint and lemon thyme leaves.