Gooseberry fool
3:02pm Friday 15th August 2008
According to the dictionary, when it comes to food, a gfoolh is a dish made of fruit, scalded or stewed, crushed and mixed with cream or the like. I happen to have heard that itfs also someone who becomes a restaurateur but thatfs another subject.
And the same dictionary tells me that a gooseberry is the fruit of a spiny European shrub having lobed leaves, greenish flowers and edible greenish to yellow or red berries. I also happen to know that despite it being European, it tends to be regarded as quite British. And a gooseberry fool is therefore a very British dessert and is perfect for our summers when the sun actually shines.
Dead easy to make, you could use cream rather than yoghurt but we actually like the edge the creamy Greek yoghurt gives to the dish.
You could also use rhubarb rather than gooseberries, or possibly damsons or plums.
Serves four to six 750g gooseberries The finely-grated zest of an orange plus its juice 140g castor sugar 300ml Greek yoghurt Method First, wash the gooseberries and remove any stalks and leaves.
Place the berries in a saucepan along with half the orange zest, the juice of the orange and the castor sugar. Heat gently until the gooseberries break down and then turn up the heat to evaporate any excess juice. Once the mixture is quite thick and most of the liquidfs gone, remove the pan from the heat and allow to cool.
When cool, fold the yoghurt with the gooseberry mix, spoon into wine glasses or small bowls and refrigerate for at least one hour before serving.
Oldfields Restaurants cookbook, Passion for Real Food, is out now and available in good bookshops.
For discounted copies contact the restaurant in Claypath, Durham, on 0191-370-9595 or go to www.oldfieldsrestaurants.com.