Gooseberry and Blueberry Fool

Ingredients

• 1/2lb Gooseberries
• 1/2lb Blueberries
• 1/2pt double cream
• Sugar to taste
• 2 knobs of butter
• 2 gingersnap biscuits.

Method

Top and tail the two fruit.   Melt the two knobs of butter in a two medium pans and add the Gooseberries to one and the blueberries to the other, adding sugar to taste.   Leave to slowly simmer and break down.   This will take 20 – 30 minutes over a slow heat.

Once the fruit has broken down, pass the contents of each pan through a sieve (separately, washing the sieve between fruits) into bowls and put into the fridge to cool.

Once cooled, take half the cream and wip it to soft peaks and then carefully fold in the blueberry “juice”.    Pour the resulting mixutre into 3-4 champagne flutes taking care to not cover the sides of the glass in the process.   Once half filled, put the flutes into the fridge to set.

Once cooled/set, repeat the above process with the gooseberry juice.    I recommend wipping the cream slightly less, to make the gooseberry layer slightly softer / more ‘saucy’ – this will allow the goosebury to run a little.   Again, cool once complete.

Serve with a ginger snap or plain simple biscuit.