Summer Gooseberry & Rainer Cherry Fool

I have no idea why this dish is called a fool as it is an absolute delight to eat. Maybe because it’s so simple that even a fool can make it? Hmm

It’s everything you would want to eat as a summer dessert, or as a beautiful breakfast bowl – fresh, zingy, sweet and creamy at the same time – YUM.

This or Eton Mess are the go to desserts when entertaining in my opinion – it takes no time or effort whatsoever and you can use any ingredient that’s in season. For this one, I just went to the market and grabbed the freshest, most beautiful seasonal fruit I could get my hands on: Rainer cherries and local raspberries and gooseberries.


Summer Gooseberry & Rainer Cherry Fool
Summer Gooseberry & Rainer Cherry Fool
Servings Prep Time
4people 20minutes
Cook Time
10minutes
Servings Prep Time
4people 20minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Let's start with the gooseberry compote. You can also just add them in raw, but they might be a little too tart for that, in which case the compote will balance them out. Wash the gooseberries and place them in a pan with a small splash of water and the sugar. Cook on a low heat until the gooseberries are completely soft and the water has evaporated (about 10-15 minutes). Taste and check you’ve got the right balance of sweetness.
  2. Let the compote cool while you wash the other fruit. Stone the cherries.
  3. Fold the fruit and the compote through the yoghurt, keeping some aside for garnish.
  4. Top with the rest of the fruit, the crushed pistachios and the meringue. I like to add a touch of Indonesian long grain pepper. It has such a beautiful, subtle and mellow flavour – it’s gorgeous with desserts. Enjoy!

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