Michelle's Freefrom Gooseberry and Redcurrent Fool
Egg, gluten, milk, nut, peanut, sesame & wheat free; can be corn, lactose, nightshade & 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 - to sweeten the fruit but you could also use maple syrup, molasses or muscovado (raw) sugar. The amount you need will depend on the tartness of the fruit.
- 750g / 1 lb 10oz fresh gooseberries
- 200g / 7 oz fresh redcurrants
- 100ml / 3½ fl oz water
- 1-3 tbsp agave syrup
- 30g / 1 oz cornflour (cornstarch) or potato flour
- 500ml / 17fl oz liquid made up from the juice from the fruit and goat, sheep, soya or rice milk.
- 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 / 3½ fl oz 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 / 17fl oz with your chosen ‘milk’.
- Stir a little of the liquid into the cornflour (cornstarch) 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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