Serves 4
July is the perfect time to harvest or buy late gooseberries which are naturally sweeter than earlier crops and are very good eaten raw. This simple, no-cook fool can be whipped up very quickly or made a day in advance for an easy summer dessert, great served with a few shortbread biscuits.
Ingredients
500g ripe gooseberries
40-70g local honey
250g double cream
Method
- Rinse the gooseberries and top and tail them. Save 4 to use as a garnish then place the rest into a large shallow dish and crush them with a fork, tearing the skins up as you go
- Drizzle with honey to taste (keeping some sharpness) mix well then tip into a sieve to drain, discarding the liquid; set the gooseberry pulp aside
- Place the cream into a medium bowl and beat until nice and thick
- Mix the gooseberry pulp into the cream and divide the mixture between 4 small ramekins
- Refrigerate for 30 minutes or until ready to serve
- Drizzle with a little more honey and garnish with a few cut up gooseberries
Recipe by Charlotte Simpkins for Freely Fruity
