This is so easy it’s embarrassing, but who cares? When you’ve
already made two other courses (almost) from scratch, you don’t
need an excuse for anything. (Use another type of tinned fruit –
rhubarb, for instance – if you don’t like gooseberries, and sweeten
the fool with an extra tablespoon of caster sugar if you like.)
2 tins of gooseberries in natural juice or syrup
1 large carton of ready-made custard
1 large carton of double cream
2 tsp vanilla extract
1 heaped tbsp caster sugar
Method
1. Purée the fruit in a blender or food processor with about half
the juice or syrup from the tin, then put the fruit in a large bowl
with the custard and mix well.
2. Whip the double cream in another bowl until it’s firm enough
to hold its shape and stand up in stiff peaks, then combine
thoroughly with the gooseberries and custard, adding the
vanilla extract and sugar according to taste.
3. Divide into individual glasses or bowls and chill in the fridge for
at least two hours.
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