This easy recipe makes about 4 servings and is a sweet, refreshing dessert with a spicy kick from the ginger biscuits.
SERVES 4
Preparation time: 15 minutes
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Total time: 2 hours
- 300g (10½oz) fresh gooseberries
- 100g (10½oz) sugar (adjust to taste)
- 200ml (7fl oz) double cream
- 100g (10½oz) Greek yogurt
- 6 ginger biscuits, crushed
- In a saucepan, cook the gooseberries with sugar over medium heat for about 5-7 minutes, until softened and slightly broken down. Let it cool.
- In a bowl, whip the double cream until soft peaks form.
- Gently fold the Greek yogurt into the whipped cream.
- Add the cooled gooseberry mixture to the cream and yogurt, folding it in until just combines, but still streaky.
- Spoon the fool into little serving glasses or bowls.
- Top with crushed ginger biscuits for crunch and extra flavour.
- Chill in the fridge for 1-2 hours before serving.
