“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
"Winter is dead.”
~AA Milne, when we were very young
NOTE: I am away at the moment helping my mother with her treatment for lung cancer. I have set up a few posts to post whilst I am away as a special surprise. Some are new and some are reposts of old favourites that you may have forgotten, or if you are a new reader may not even have seen. I'll be back at the end of May, but in the meantime . . . Enjoy!
PS - I will only have sporadic internet use, so if you ask a question and I don't get back to you . . . it's not that I don't want to. It just may take me a while.
Sunday, 26 July 2009
Oh what a fool I am for a fool. A fool has to be one of the easiest desserts to make ever. All you need is a bit of fruit puree and some whipped cream. Add in some buttery biscuit crumbs and you have a dessert fit for royalty.
You could use strawberry puree and crushed shortcake biscuits and it would be delicious!
You could use blueberry puree and crushed ginger biscuits and it would be fabulous!
You could use raspberry puree and crushed tea biscuits and it would be scrummy!!
Or you could do like I did and use a gooseberry puree and crushed gingernuts and it will be scrumdiddlyumptious!
Easy Peasy, Gooseberry Squeasy!
*Gooseberry Gingernut Fool*
Tart gooseberry puree, softly whipped cream and buttery gingernut crumbs . . . this is a marriage made in heaven. This is absolutely when a threesome works!
4 ounces gingernut biscuits, crushed
1 1/2 ounces sweet butter, melted
8 ounces fresh gooseberries
1 TBS cold water
4 ounces caster sugar
1 cup double cream, whipped
Place the gooseberries into a saucepan along with the water. Cover and simmer gently for 10 to 15 minutes, until very soft. At the end of that time, stir in the sugar, and then use your stick blender (my preferred method) to blend them into a puree. Alternately, pop them into your regular blender, or your food processor and blend until pureed. (DO so carefully with a towel over top, as hot things in a blender build up pressure and can pop the lid off, hence why I use my stick blender) Leave aside to cool completely, or pop in the fridge to chill it faster. (You can pour it onto a baking sheet and spread it out and it will chill really fast!) Once the gooseberry puree is completely cool, fold it into the whipped cream.
Mix the gingernut crumbs and the butter together. Place a little bit of them into the bottom of each of six dessert dishes. Spoon half of the fool over top of each. Sprinkle another layer of crumbs over top and then the remaining half of the gooseberry mixture. Top with a final layer of gingernut crumbs. Chill until completely cold.
Serve to six lucky people. Listen to the ooohs and ahhhs!