Get your gooseberries out, boys! It’s time to make a fool of yourselves…
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Based on the British comedy movie, The Full Monty tells the same story as the film, relocated to America. Stirred by their wives’ craze for male strip shows, some unemployed factory workers decide they can out-strip The Chippendales by forming a group that will go the full monty and bare all. The show had a respectable 2-year run on Broadway starting in October 2000; this success was not replicated in the West End, although perhaps it’s not too surprising that an Americanised version of a beloved British hit wasn’t popular in London.
While we’re talking about letting it all hang out, have you ever carefully parted back a bush to reveal the large heavy oval strangely hairy fruit just dangling there? Then you’ve been picking gooseberries, as I was recently after a visit to a relative’s garden – 5lbs of fruit off a single bush!
There may be more gooseberry recipes to come… starting with a gooseberry fool recipe as a quick follow-up to our recent Anything Goes-berry recipe. A fool is a British creamy fruit dessert, is very easy to make and is a refreshing way to finish a summer meal. You could adapt this with any kind of puréed fruit – check out Georgina’s Biggest Blame Fool recipe for a rhubarb version, one of our earliest posts.
Fool Monty Gooseberry Fool
There’s no need to top and tail the gooseberries as you will sieve them out later. Put the washed gooseberries in the pan with a splash of water and the sugar and bring to the boil. The berries will quickly start bursting and releasing their juices. Allow the fruit to boil rapidly for 10 minutes or so to get rid of some of the liquid then sieve the berries into a bowl – take your time doing this to get as much purée out has possible. Allow the purée to cool and adjust the sweetness if needed.
Add a small spoonful of the cooled purée to the bottom of your serving glasses. Whip the cream to soft peaks and stir through the yoghurt and the rest of the purée.
Divide the fool between the glasses and chill the little fools for a couple of hours.
When ready to serve pour a little elderflower cordial over each fool so that there’s a thin layer over the surface and garnish with a little fresh mint. Serve to your guests – clothing is optional at this point.