400g field fare frozen gooseberries (defrosted)
70g caster sugar, plus 1 tbsp extra set aside
200ml double cream
icing sugar, to serve
1 sprig of mint, to serve
250g unsalted butter, softened
120g caster sugar, plus 1 heaped tbsp for dusting
90g ground rice, or polenta
1/2 tsp salt
370g plain flour, salted
First, make the shortbread by beating the butter until soft. Gently fold in the sugar, ground rice and salt and mix, until combined.
Add the sifted flour, combining lightly but firmly until the mixture comes together. The mix will still be quite dry and crumbly.
Line a 20cm square baking tin with baking paper and tip the mixture into the tin. Press the dough down gently with your fingers, so that it is even. Place in the fridge for an hour.
Preheat the oven to 160°C/gas mark 3.
Remove the shortbread dough from the fridge, sprinkle the tablespoon of sugar over the top and press down gently.
Place in the oven and bake for 50–60 minutes until the shortbread is a pale golden colour.
Leave the shortbread to cool for 10 minutes, then slice into fingers in the tin. Decorate the top by pricking with a fork if you wish. Let the shortbread cool completely before removing from the tin.
Meanwhile, place the gooseberries and 70g of the sugar in a saucepan and place over a medium heat. Simmer gently until the gooseberries start to soften and break down, which should take around 10 minutes. Remove from the heat and allow to cool.
Add the remaining 1 tablespoon of sugar to the cream and lightly whip until thickened, but not too stiff.
Lightly mash the cooled gooseberries, leaving some intact, and swirl through the cream with a metal spoon. Spoon the fool into 4 glasses and chill until ready to serve.
Add a sprig of mint and a dusting of icing sugar if you wish and serve the fool with shortbread fingers.
Many thanks to www.greatbritishchefs.com.