Freefrom Gooseberry and Redcurrant Fool

Cow’s milk, wheat, gluten, egg & nut free; can be corn and soya free

You can use cornflour or potato flour and goat, sheep, soya or rice milk to make your sauce - although you will probably need less sweetener if you use rice milk. We used agave syrup (which has a low glycaemic load - see p4) to sweeten the fruit but you could also use maple syrup, molasses or muscovado sugar. The amount you need will depend on the tartness of the fruit.

750g fresh gooseberries
200g fresh redcurrants
100ml water
1-3 tbsp agave syrup
30g cornflour (or potato flour)
500ml liquid made up from the juice from the fruit and
goat, sheep, soya or rice milk. We used the new organic
dried sheep milk from High Weald - see p30

Top and tail the gooseberries and remove the stems from the redcurrants. Reserving a few redcurrants for decoration, put the fruit into a pan with 100ml water. Bring to the boil and simmer gently until the fruit is cooked - 5-6 minutes.
Strain the fruit and reserve the juice.
Purée the fruit in a food processor. How ‘bitty’ or smooth you make it will be up to your personal preference.
Sweeten the fruit to taste with your chosen sweetener.
Make the juice up to 500ml with your chosen ‘milk’.
Stir a little of the liquid into the cornflour in a small saucepan. Gradually add the rest of the liquid then bring slowly to the boil, stirring all the time to prevent lumps. Once thickened, cook for a few minutes then amalgamate with the puréed fruit.
Spoon into glasses or sundae dishes and chill thoroughly. Decorate with a few redcurrants and serve chilled.

Serves 6 - per portion
100cals - 4g protein
3g total fat - 1.5g sat / 0.5g mono / 0.5g poly
16g carbohydrate of which 10g sugar
4g fibre - 31mg sodium / 0.08g salt

Good Source of: Vitamin C

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