zoom Gooseberry crunch fools
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Gooseberry crunch fools

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Gooseberry crunch fools

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes

    Serves: 6

    Ingredients

    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

    Method

    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.

    Cook’s tip

    Gooseberries are only in season for a short time, so make double the compote and freeze to eat later in the year. 

    Your recipe note

    Edit your recipe note

    This recipe appeared within the July 2018 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose stores

    Comments

    Average user rating

    3 stars

    Glossary