Gooseberry Fool recipe

Preparation Time: 25 minutes | Cooking Time: 10 minutes

Light, sweet and ever-so-slightly sour, this delicious pud is perfect for serving after a heavy roast dinner - or for enjoying on a hot summer's day. Use fresh gooseberries if you can, although you can also use tinned gooseberries in syrup - just skip the syrup stage.


  • 250g gooseberries
  • 200g Greek yoghurt
  • 200g double cream
  • 3 tbsp. caster sugar
  • 3 tbsp. icing sugar
  • 1 tsp. vanilla extract
  • 50ml water


  1. Slice the top and bottom off of the gooseberries. Put into a saucepan with the caster sugar and water. Simmer until the fruits start to pop and take off the heat. Mash with your fork and chill.

  2. Beat the yoghurt with the icing sugar and vanilla and then whisk in the cream. Fold in the gooseberry syrup, divide between 4 glasses and leave to chill.

For a little extra flavour, add a dash of elderflower cordial to the syrup. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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