Gooseberry Fool

A Phil Matthews Recipe

Ingredients

  • 500g gooseberries
  • 2 tbsp sugar
  • 150ml double cream 

Method

  • Pick and wash the gooseberries and cook in a caserole dish with a lid on
  • Don't cook in water as they will turn too mushy
  • Pass through a sieve and allow to cool
  • Whip cream and sugar into a puree consistency. 
  • To add texture add porridge oats caramelised with honey
  • Heat saucepan up with honey and mix in oats - put on tray and finish off in the oven
  • Crush the oaty crisp and layer up with the mousse

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