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  • 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.

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