Gooseberry crunch fools

Gooseberry crunch fools, anyone?! As we approach the end of gooseberry season, it's time to enjoy a proper summer pud while the sun is shining!

Brought to you by Waitrose

For the perfect summer pud with  twist, take a look at this gooseberry crunch fools recipe...

Gooseberry crunch fools, anyone?! As we approach the end of gooseberry season, it's time to enjoy a summer pud that's light, refreshing, and a perfect treat to enjoy in the sun! Take a look at the recipe from Waitrose below - and let us know if you give it a try!

 

Ingredients

  • 300 g Waitrose Cooks’ Ingredients British Handpicked Gooseberries (topped and tailed )
  • 7 tbsp granulated sugar
  • 3 tbsp dark brown sugar
  • pinch ground ginger
  • 50 g jumbo porridge oats
  • 300 ml double cream
  • 300 g Greek yogurt
  • 1 tsp vanilla bean paste

Instructions

1
Put the gooseberries in a pan with 4 tbsp granulated sugar and 1 tbsp water. Heat, stirring, until the berries have collapsed (about 6-8 minutes). Crush with the back of a fork and set aside to cool.
2
Meanwhile, put the remaining 3 tbsp granulated sugar in a small frying pan with the brown sugar, ginger and a pinch of sea salt. Set over a low heat and melt, swirling the pan a little to help it along. When almost all of the sugar has completely melted (it may take a while so be patient and don’t stir it), add the oats; stir them through the caramel with a fork. Tip onto a sheet of parchment (don’t worry if it clumps together).
3
Whip the yogurt, cream and vanilla to soft peaks with a balloon whisk. Ripple through the cool gooseberries, then spoon into glasses or ramekins. Top with clusters of the caramelised oats just before serving.

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