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Gooseberry fool with vanilla shortbread Recipe

Ingredients for people

    For the fruit
  • Gooseberri(es) : 400 g
  • Caster sugar : 75 g

  • For the cream
  • Greek yogurt : 300 g
  • Double cream : 300 ml
  • Elderflower cordial : 200 ml
  • Icing sugar : 20 g

  • For the biscuit(s)
  • Unsalted butter : 145 g
  • Plain flour : 145 g
  • Icing sugar : 45 g
  • Vanilla pod(s) : 1 whole
  • Caster sugar : 50 g
  • 1For the fruit

    Top, tail and wash the gooseberries.

    Warm a large pan to a moderate heat and add the 75g of casrter sugar to the prepared gooseberries. Cook stirring for 8-10 minutes until the berries can be squashed or mashed with a fork or spoon.

    Pour on to a tray and allow to cool in a fridge.

  • 2For the cream

    Whisk in a bowl the yoghurt, elderflower cordial and icing sugar until smooth.

    Stir the double cream through, this will thicken as it is stirred so be careful not to over whisk.

  • 3For the biscuit(s)

    Preheat the oven to 180'C.

    Mix the flour, butter, salt and icing sugar together with your fingers until it becomes a crumble.
    Use your hands to gently make it into a dough. Roll into a cylinder using cling film and then place in the fridge for 15 minutes.

    Once cool, cut the cylinder into discs around 5mm thick. Place on a baking sheet and bake for 12 to 15 minutes.

    Once golden brown, use a pastry cutter to trim into perfect circles and dust with caster sugar whilst still warm.

    Place the biscuits on a cooling rack to cool.

  • 4To assemble

    Fold the berry mix through the cream until rippled.
    Spoon into chilled glasses and serve with any remaining syrup drizzled on the top and the short bread on the side

Chef's tip

«The trimmings of the short bread can be crumbled on top to finish. Most seasonal acidic fruit will go well in this classic simple dessert.»

The classic taste of a British summer!Summery, seasonal and refreshing.

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  • Preparation  5mins
  • Cooking time  14mins
  • Rest time  30mins