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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Lemon syllabub
Lemon syllabub
A star rating of 4.8 out of 5.37 ratings

A quick dessert than can be as indulgent or as healthy as you want, experiment with your favourites

Nutrition: per serving

  • kcal418
  • fat32g
  • saturates20g
  • carbs27g
  • sugars27g
  • fibre2g
  • protein4g
  • salt0.11g
    low
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Method

  • step 1

    Put the gooseberries and sugar in a pan with a splash of water. Heat gently, stirring, then bring to a simmer and cook until the fruit starts to burst. Squash the gooseberries with a potato masher or fork until pulpy. Cool then chill until cold in the fridge.

  • step 2

    Put the yoghurt in a bowl and beat with the icing sugar and vanilla until smooth. Gently whisk in the cream (it will thicken as you whisk so don’t overdo it). Ripple through the gooseberry pulp then spoon into pretty glasses or bowls to serve.

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Comments, questions and tips (21)

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Overall rating

A star rating of 4.8 out of 5.47 ratings

Alice8812

Simple and delicious. I used red gooseberries which are slightly sweeter and reduced the sugar by 25%.

evelyn3484

question

Hello just wondered if its best to drain the gooseberries after softening them or is the liquid required in the setting process.

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. If there is a lot of liquid after cooking and cooling then drain off most of the excess, leaving just a small amount of the juice. We hope this helps. Best wishes, BBC Good Food Team.

dovedale8

question

Could you use tinned gooseberries

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes you could use tinned gooseberries. If they're in syrup then you probably won't need to add all of the sugar. We hope this helps. Best wishes, BBC Good Food Team.

tonyptrNQuw0p

I made this with creme fraise instead of cream (as I didn’t have any!) Delicious, and made it lovely and thick.

katiepreston3004pwtM7bi1

question

Would this recipe work if the gooseberries were substituted with rhubarb?

eddiehawkes

Hi Katie, I have very little experience in meal preparation but having been given rhubarb from a friend’s allotment and loving a gooseberry fool, I tried this recipe using it like for like in weight and quantities. I’m extremely pleased with the result. I hoe you try it and get as good a result as I…

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