Meal Type: Dessert
Cook time: 3 Hours
A delicious summery dessert. Serve in individual glasses with a crisp biscuit such as the easy almond shortbreads below.
You may need...
- Ovenproof saucepan with lid
- Electric whisk
- Top and tail the gooseberries by snipping each end with a pair of scissors, or pinching with a thumb nail. Place into a saucepan with the sugar and elderflower cordial.
- Heat gently on the simmering plate until bubbling and the gooseberries start to split. Cover with a lid and transfer to the simmering oven for approximately 20 minutes until very soft. Taste and stir in a touch more sugar if too tart.
- Put a few gooseberries to one side to decorate the top of the fools, if wished. Push remaining gooseberries and juices through a fine sieve into a bowl or jug – you should be left with just a small quantity of skin and pips. Cool and then chill the gooseberry purée.
- Whisk the double cream until it forms soft, floppy peaks. Fold in the Greek yoghurt and finally the gooseberry purée. Pour/scrape into individual glasses and chill for at least 2 hours. Serve with a couple of reserved gooseberries on top.
Aga Range Cooker tips:
- *Adjust the quantity of sugar to taste. If your gooseberries are particularly sour, you may need to add a little more. If still too tart at the end, sweeten with a little sieved icing sugar.
- You can cook the gooseberries on the simmering plate but do stir regularly to prevent the fruit catching on the bottom of the pan.
- Cooking slowly in the simmering oven is hassle-free, preserves heat in your ovens and leaves you free to make a start on the biscuits!
- For a dairy-free version, simply use plant-based alternatives to the cream and yoghurt.
Almond shortbread biscuits
Delicious crisp biscuits with a subtle almond flavour. Perfect for serving alongside creamy desserts.
Makes approximately 24
- 100g/3.5 oz. golden caster sugar
- 200g/7 oz. softened butter
- 1tsp. almond extract
- 200g/7 oz. plain flour
- 50g/2 oz. ground almonds
- 50g/2 oz. semolina
- Pinch salt
You may need:
- Biscuit cutter
- ‘Fits on runners’ large baking trays or sheets
- Silicone baking sheet
- Cold plain shelf
- Line two large ‘fits on runners’ baking trays with silicone baking sheet or grease proof paper. Cream together the butter and sugar. Mix in the almond extract.
- Stir in the flour, almonds, semolina and pinch of salt. Mix together until a dough starts to form. Bring together with your hands, shape into a disc, wrap in cling film or greaseproof paper and chill in the fridge for 15 minutes.
- On a well floured surface, roll out the dough to the thickness of a pound coin. Use a biscuit cutter of choice to cut shapes and transfer them to baking trays.
- In a 3 or 4 oven Aga range cooker – slide baking tray onto third runners and bake for approximately 12 minutes, or until starting to brown at the edges. Rotate the tray half way through the baking time.
- In a 2 oven Aga range cooker –place baking tray onto a grid shelf resting on the floor of the roasting oven and slide the cold plain shelf onto the second runners.
- Bake for approximately 8 minutes, or until starting to turn brown at the edges. Rotate the tray half way through baking time.
- Remove from oven and cool for 2 minutes on the tray before lifting carefully to a wire rack with a palette knife.
Aga range cooker tips and notes:
- If you have a two oven Aga range cooker, bake the biscuits in batches. The cold plain shelf will moderate the temperature in the roasting oven for about 20 minutes – replace with a (cold) roasting tin or baking tray for the second batch.
- If you have a baking oven, bake one tray in the baking oven and one tray in the roasting oven, as per instructions above.
- Adding semolina to the shortbread results in a crunchy biscuit. If you prefer a softer version, replace the semolina with more plain flour.