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Gooseberry crunch fools
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300g pack Waitrose Cooks’ Ingredients British Handpicked Gooseberries, topped and tailed
7 tbsp granulated sugar
3 tbsp dark brown sugar
Pinch ground ginger
50g jumbo porridge oats
300g Greek yogurt
300ml tub double cream
1 tsp vanilla bean paste
1. Put the gooseberries in a pan with 4 tbsp granulated sugar and 1 tbsp water. Heat, stirring, until the berries have collapsed (about 6-8 minutes). Crush with the back of a fork and set aside to cool.
2. Meanwhile, put the remaining 3 tbsp granulated sugar in a small frying pan with the brown sugar, ginger and a pinch of sea salt. Set over a low heat and melt, swirling the pan a little to help it along. When almost all of the sugar has completely melted (it may take a while so be patient and don’t stir it), add the oats; stir them through the caramel with a fork. Tip onto a sheet of parchment (don’t worry if it clumps together).
3. Whip the yogurt, cream and vanilla to soft peaks with a balloon whisk. Ripple through the cool gooseberries, then spoon into glasses or ramekins. Top with clusters of the caramelised oats just before serving.
Gooseberries are only in season for a short time, so make double the compote and freeze to eat later in the year.
This recipe appeared within the July 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
This recipe was first published in June 2018.