Gooseberry & Hazelnut Fool

 

Suitable for vegetarians

 

 

1 Cook the gooseberries with 50g (2oz) of the sugar and 2 tablespoons of water in a saucepan over a low heat for 20 minutes until soft. Purée the gooseberries in a liquidiser or food processor.

2 Meanwhile, blend the custard powder with the remaining sugar and 2 tablespoons of the milk. Bring the remaining milk up to the boil and pour it onto the blended custard powder. Return the mixture to the pan and heat, stirring, until the custard boils and thickens. Allow to cool completely.

3 Mix the custard, gooseberry purée and yogurt together, then spoon into serving bowls and sprinkle with hazelnuts. Serve with shortbread, if using.

Cook’s tips
Substitute the gooseberries for rhubarb if it’s available. You can also try different flavoured yogurts.

A Fantastic Food For Less recipe

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