- Jesmond Cake Company
Vegan gooseberry fool
A taste of English summer!
500g gooseberries, washed, topped & tailed
100g caster sugar
30ml elderflower cordial
200ml Elmlea plant-based double cream
100ml Oatly Oatgurt Greek-style or Oatly creamy oat fraiche
fresh mint and biscuits (optional)
Put the gooseberries, sugar and cordial in a pan over a high heat until the sugar is dissolved and the fruit has softened. Allow to cool, then blend and sieve and mixture
Whip the double cream until it forms soft peaks. Fold in the Oatly then the stewed gooseberries and refrigerate for at least two hours.
Serve chilled with a crunchy biscuit and some fresh mint.