A deliciously light and rich summer fruit dessert using a popular summer berry that reminds me of my childhood. This can be made so easily, no fuss and both gluten free and dairy free plus vegan. This Gooseberry Fool Crumble is so creamy that you'll be forgiven for thinking its full of dairy cream despite being free from.
2tbspcaster sugaroptional - recommended if using fresh berries
1/2tsparrowroot
Cream fool layer
250mldairy free vanilla yogurtI used alpro vanilla
250mldairy free creamI used Heavenly UHT cream on this occasion
Crumble Topping
80gginger biscuitsapprox. 4-5 biscuits
2tbspground almondsoptional
Instructions
To make the gooseberry base
No need to top and tail the gooseberries wash and add them to a non stick saucepan with the water and sugar.
Heat gently for 8 mins until the gooseberries have broken down completely. if using tinned gooseberries this may take less time.
Add the arrowroot and using a whisk stir rapidly to break any lumps, after a couple of minutes on rapid boil remove the pan from the heat.
Top Tip: if you're not keen on seeds, pass the stewed gooseberries through a sieve into a jug and pop in the fridge for 30 mins to chill.If not bothered by the seed pour stewed fruit into jug and pop in the fridge to chill.
To make the cream fool layer
Beat the 250ml of dairy free cream until thick and then add the dairy free yogurt and mix again to combine.
If you like you can add 2-3 tablespoons of the gooseberries at this point and fold into the whipped cream mixture.
Build the Gooseberry Fool Crumble
Then take your gluten free biscuits and crush them with a rolling pin, then mix in the ground almonds.
Finally build your dessert by adding the stewed gooseberry, then the whipped yogurt and cream and finally top with ginger crumble. Return to the fridge to chill or serve immediately.
Notes
Another option is to add all the gooseberry fruit to the whipped cream and leave out the base layer of stewed fruit.