If using defrosted gooseberries, drain them on absorbent paper before cooking otherwise the puree will be too watery.
Sugar crystals will dissolve if added more than 5 minutes before serving.
500 g (1 lb) gooseberries, topped and tailed if fresh, defrosted and well drained if frozen
2 tablespoons water
50 g (2 oz) caster sugar
425 g (15 oz) can custard
few drops of green food colouring
150 g (5 oz) natural yoghurt
4 teaspoons coloured sugar crystals (optional)
1. Put the gooseberries into a heavy-based saucepan with the water. Cover and cook over moderate heat for about 8 minutes, until soft.
2. Press the gooseberries through a nylon sieve, or cool slightly, then puree in a blender and sieve the puree to remove seeds. Sweeten to taste with caster sugar, then leave to cool completely.
3. Stir the puree into the custard until evenly blended, then add enough colouring to tint the fool pale green. Cover and refrigerate for 1 - 2 hours, if liked.
4. Divide the fool between 4 dessert glasses or bowls. Spoon a little yoghurt carefully on to each portion.
5. Just before serving, scatter the yoghurt with sugar crystals if liked. Serve at room temperature or, if preferred, chilled.
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