GOOSEBERRY FOOL

I adore these sour, crunchy balls of green.  They stew up beautifully and partner well with wild elderflowers; you may just need to look up and you will see these large trees with clumps of tiny white flowers, which seem to grow everywhere i.  Elderflowers and gooseberries off-set one another perfectly and they will add a wonderfully subtle floral note and lift your berries to another level.

This is a classic dessert with a little twist on the cream, i like using Greek yoghurt which takes away some of the richness. 

Serves 4-6
800g gooseberries, topped and tailed (you can use frozen)
275g Greek yoghurt
150g raw cane sugar
1 elderflower (optional)
100g rolled oats
3 Tbsp raw cane sugar


Method
You can either cook the gooseberries in a pot with the sugar, elderflower and a splash of water or you can pre heat your oven 190C and bake them by placing the elderflower on the base and scattering the gooseberries on top, add the sugar. Bake them in the oven, uncovered for 20 minutes or until tender when gently squeezed.
Meanwhile place the rolled oats with 3 tablespoons raw cane sugar and bake until the oats lightly toast and the sugar caramelises a little. Cool and set aside


When tender remove from oven and tip them into a sieve set over a bowl to drain off the excess liquid.


Remove the elderflower and discard and gently mash 2/3 of the gooseberries with a few tablespoons of liquid until you get a thick pulpy consistency (you can do this in the food processor). Leave to get cold.


In a large bowl empty the Greek yoghurt with ½ the gooseberry pulp and fold together.


Spoon this mixture into serving glasses and then finish off with the remaining pulp on top. Scatter over a little of the toasted oats and serve.