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Gooseberry fool & homemade garibaldis
dessert recipes | serves 8
If you can?t get fresh berries, frozen will do, though you may need to add more sugar and cook them for longer.
1. First start your biscuits. Preheat the oven to 180C/gas 4. In a food processor, blitz the butter, icing sugar and flour till smooth, add the eggs and blitz again. Place in a bowl and mix in the currants or blueberries. The dough will be quite wet, but bring it into a ball as best you can. Roll into a long, flat sausage, wrap in clingfilm and put into the fridge to chill and firm up.
2. Put the gooseberries and sugar in a saucepan over a medium heat. Split the vanilla pods, scrape out the seeds and add them and the pod to the berries. Stew for 10 minutes, until softened, then let cool.
3. Bake the garibaldis while you wait for the berries to cool. Remove the dough from the fridge. Unwrap it and cut off Â½cm slices. Put onto a tray lined with baking paper and bake for 10 minutes, or till golden brown. (You can wrap the dough and refrigerate it to make fresh batches as you please.)
4. While the biscuits bake, whip cream to very soft peaks and fold through the yoghurt. Fold three-quarters of the cool gooseberries through the cream. Spoon the fool into bowls, and spoon over the remaining berries. Serve with garibaldis for dunking, or crumble over the top.
Recipe Anna Jones
Photo Myles New
from Issue 4
ingredients 800g gooseberries
200g golden caster sugar
2 vanilla pods
500ml double cream
500ml plain yoghurt
Garibaldi biscuits (makes 30)
150g unsalted butter
150g icing sugar
200g plain flour
200g currants or dried blueberries