A perfect Sussex gooseberry fool for a summer evening. To reduce our food miles and give this recipe a Sussex twist, we picked our own gooseberries from a local farm and sourced the Greek yogurt (made in Buckingshire) and cream (Sussex cream) from a local farm shop.
Made the same afternoon as the fruit was picked, it was a perfect soil to spoon dessert on a hot summer evening and washed down with a good Sussex sparkling wine.
To serve 4:
250 g Greek yogurt
300 g gooseberries, topped and tailed
75 g caster sugar
50 g icing sugar
300 g double cream
1 tsp vanilla extract
Sussex gooseberries for garnish
Put gooseberries in a pan with about 2 tablespoons of water and cook gently for about 5 mins, until soft. Add caster sugar and stir for a further minute. Remove from heat, mush with a fork and leave to cool.
Pour yogurt into a bowl with icing sugar and vanilla and whip until fully mixed. Add cream slowly and whisk until light and forming small peaks.
Add gooseberries and turn them into the mixture with a spoon until well mixed. Carefully transfer to serving bowls or glasses, and top with halved Sussex gooseberries to finish.
If you like this Sussex gooseberry fool recipe, you may also like: