Use 350g gooseberries, 280ml double cream and 200g cold, ready made custard (made with real cream). Cook the berries in a little water with sugar to taste,rub through a sieve and gently fold in the custard and lightly whipped cream to achieve a marbled effect. Put a spoonful of crushed ginger biscuits in individual glass dishes and top up with the fool.
What makes it the ultimate summer Seriously From Waitrose dessert?
Fresh tasting, summery and light.