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Gooseberry fool with custard

Gooseberry Fool with Custard

Wendy Faulkner
This gooseberry custard fool is a delightful combination of rich vanilla custard, swirled with thick yogurt and gooseberries sweetened with honey.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Healthy
Servings 4
Calories 176 kcal

Equipment

  • 2 saucepans
  • whisk
  • 4 individual serving dishes or 1 large dish

Ingredients
  

  • 450 gooseberries fresh or frozen
  • 2 tablespoon honey
  • 1 tablespoon water
  • 250 ml milk skimmed or full fat
  • 1 tablespoon cornflour (cornstarch)
  • 1 tablespoon sugar
  • 1 egg or use 2 yolks
  • ½ teaspoon vanilla extract or use the seeds from half a vanilla pod
  • 200 ml thick natural yogurt

Instructions
 

Gooseberry compote

  • Top and tail the gooseberries by pinching out the remains of stem and flower at either end of the berries.
  • Place the gooseberries in a pan with 1 tablespoon water. Bring to a gentle simmer. Once the juices start to run, add the honey. Simmer for 8-10 minutes until the gooseberries are soft. Remove from the heat and chill.

Custard

  • Add the cold milk, cornflour, sugar, egg and vanilla extract to a cold pan. Whisk until well mixed.
  • Place over a medium heat and bring to a gentle simmer. Stir constantly. Simmer for a minute until thickened. Remove from the heat and chill.

Assembly

  • Whisk the custard until smooth. If necessary add a little more milk until it is smooth and creamy. Drain most of the liquid from the gooseberries.
  • Add a ¼ of each of the gooseberries, custard and yogurt to each dish. Swirl gently to mix.

Nutrition

Calories: 176kcalCarbohydrates: 29.7gProtein: 9.8gFat: 3gSaturated Fat: 1.2gFiber: 5gSugar: 16.9g
Keyword Gooseberries, Summer
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