Preparation time: less than 30 mins

Cooking time: no cooking required

Ingredients

• 2 tbsp caster sugar
• 2 handfuls red gooseberries
• 300ml/10½fl oz double cream
• ½ lemon, juice only
• 1 tbsp white wine
• 35g/1½oz hazelnuts, toasted
• mint leaves, to garnish

Method

1. To make the fool, in a blender mix the caster sugar and gooseberries for one minute until thick and pulpy.
2. Whip the double cream and add the lemon juice and white wine. Place half the gooseberry mixture into the cream and gently stir through.
3. Spoon half the remaining gooseberry mixture into a tall glass. Next spoon some of the gooseberry cream mixture on top.
4. Finish with the remaining gooseberry mixture.
5. Sprinkle with the chopped nuts.
6. Garnish with the mint and serve.