Gooseberry fool

Another classic British dessert, alongside trifle, and perhaps the most famous dessert made with gooseberries. This version is a little lighter than the traditional recipe, as the whipped cream is combined with Greek yoghurt for a fresher, lighter texture. The gooseberries are gently cooked with a touch of rose water, adding a delicate floral note. Quick, simple and, above all, delicious.

Serves 2.

Ingredients for gooseberry fool:

• 400 g gooseberries (fresh or frozen)
• 3 tablespoons sugar
• 1 teaspoon rose water
• 300 g Greek yoghurt, chilled
• 2 tablespoons icing sugar
• 100 ml double cream, chilled and whipped

Top and tail the gooseberries. Place them into a saucepan with the sugar and rose water. Bring to the boil, stirring frequently, then cook for several minutes until softened and most of the berries have burst. Remove from the heat. Set aside a few of the prettiest gooseberries for decoration. Crush the remaining fruit lightly with a fork and refrigerate until completely chilled.

Place the Greek yoghurt and icing sugar into a mixing bowl and whisk briefly until slightly lighter and fluffier. Fold in the whipped double cream. Add the crushed gooseberries and gently swirl them through the mixture. Do not overmix; visible ripples of fruit should remain. Spoon into serving glasses. Decorate with the reserved gooseberries. Serve chilled.

Enjoy!