Gooseberry crunch fools

Name: Gooseberry crunch fools
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 300 g pack Cooks' Ingredients Gooseberries, topped and tailed; 7 tbsp granulated sugar; 3 tbsp dark brown sugar; 1 pinch ground ginger; 50 g jumbo porridge oats; 300 g Greek yogurt; 300 ml tub double cream; 1 tsp vanilla bean paste

These tart gooseberry compote desserts are easy to make – and can be frozen, meaning you can serve even when fruits are out of season.

3.5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves6
CourseDessert
Prepare10 mins
Cook10 mins
Total time20 mins

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300g pack Cooks' Ingredients Gooseberries, topped and tailed
7 tbsp granulated sugar
3 tbsp dark brown sugar
1 pinch ground ginger
50g jumbo porridge oats
300g Greek yogurt
300ml tub double cream
1 tsp vanilla bean paste

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.
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).
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.