Gooseberry Yoghurt Fool
I now find that lusciously thick genuine Greek yoghurt makes the best fruit fool of all, as it allows the full flavour of the fruit to dominate. If you're serving this to someone who doesn't like yoghurt, don't worry – they won't know.
|2 lb (900 g) gooseberries, topped and tailed with scissors|
|10 oz (275 g) Greek yoghurt|
|5 oz (150 g) golden caster sugar|
|Pre-heat the oven to gas mark 4, 350°F (180°C).|
|Need help with conversions?|
|You will also need a shallow 9 inch (23 cm) square or round ovenproof baking dish and 6 serving glasses, each with a capacity of 6 fl oz (175 ml).|
For the fullest flavour, I think gooseberries are best cooked in the oven. So first place them in the baking dish, sprinkle on the sugar and bake them on the centre shelf of the oven, uncovered, for 20-30 minutes, or until tender when tested with a skewer. After that tip them into a sieve set over a bowl to drain off the excess juice. Now reserve about a quarter of the cooked gooseberries for later, then place the rest in the bowl of a food processor, add 4 tablespoons of the reserved juice and whiz to a thick purée.
After that, leave the purée to get quite cold, then empty the yoghurt into a bowl, give it a stir, then fold in half the purée. Now spoon this mixture into the serving glasses, spoon the rest of the purée on top and, finally, add the reserved gooseberries. Cover the glasses with clingfilm and chill till you're ready to serve, then serve with some Pecan Shortbreads cut into smaller rounds.
_This recipe is taken from How to Cook Book Two_.
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Instead of making a classic crème pâtissière why not cheat and use a mixture of bought fresh custard and crème fraîche? Then make your shortbreads, add some fruit and puree and you have one of the most impressive-looking desserts imaginable!
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