Gooseberry fool

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source: Personal recipe (see below)

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This is a light fool, made with greek yoghurt instead of cream. It makes for a very easy, quick weeknight dessert if you already have the poached gooseberrieson hand! It's good to prepare the custard a bit ahead if possible because it needs to cool down before you can mix it with the yoghurt.

Recipe

Ingredients

• 500g jar of vanilla-poached gooseberries
• 1.5 Tbsp cornstarch
• 325g greek yoghurt
• sugar (to taste, if needed)
• amaretti biscuits, crushed, for topping

Method

1. Drain the gooseberries, but reserve 225ml of the poaching syrup (top up with water if you don't have enough)
2. Pour a little of the gooseberry syrup into a saucepan and stir in the cornflour. Once it's well combined and smooth, gradually pour in the rest of the syrup while gently heating the pan.
3. Continue to heat the syrup and cornstarch mixture until it thickens into a thick custard. Cover the top with clingfilm to prevent a skin forming, then allow to cool completely and transfer to the fridge ready for preparing the fool.
4. Transfer the gooseberries to a large serving bowl, and mash a bit with a spoon.
5. Fold in the syrup-custard, then the yoghurt.
6. Top with crushed amaretti biscuits, serve cold.