Gooseberry Fool
Serves 4
Preparation time: 10 minutes
Cooking time: 10 minutes
Calories per portion: 58 Kcal
Fat per portion: 0.4g of which is saturated 0.1g
Suitable for vegetarians
Cook’s tip
Although this dessert needs to be eaten shortly after making, or the whisked egg whites will collapse, the gooseberry and ginger purée may be cooked a day or two in advance and kept in the fridge.
This is quick to make during the summer months when fresh gooseberries are available. Native to the UK, gooseberries are simply delicious stewed with a little sugar, but are virtually unknown in other parts of the world. The French don’t even have a name for
them!
250g (9oz) gooseberries, topped and tailed
3–4 tbsp water
5mm (1/4in) piece root ginger, peeled and grated
3 tbsp honey
75g (3oz) low fat natural yogurt
1 egg, white only
1. Tip the gooseberries into a saucepan and add the water, ginger and 2 tablespoons of honey. Place the pan over a medium heat and bring to a simmer. Reduce the heat and let the fruit simmer gently for 5–8 minutes, or until the gooseberries mash to a pulp. Leave the purée to cool then fold the yogurt into the gooseberry purée.
2. Whisk the egg white until stiff and fold it into the purée. Spoon into serving dishes and serve immediately with the remaining honey drizzled on top.