To make the Gooseberry Fool

1. In a saucepan, gently cook the gooseberries with 50g of the sugar, ensuring the gooseberries do not go mushy.
2. Set aside some of the cooking juices and leave the gooseberries to cool.
3. Whip the double cream together with the remaining 100g of sugar until it forms soft peaks.
4. Place the cooked gooseberries into the bottom of a serving bowl or individual glasses, spoon over some of the sweetened whipped cream and drizzle with a little of the cooking juices.
5. Place in the fridge to set.

To make the Biscuit Crumble Topping

1. In a food mixer, cream together the icing sugar and the soft butter.
2. Add the egg yolk.
3. Carefully sprinkle in the flour until the mixture is combined.
4. Crumble the dough evenly on a baking sheet lined with greaseproof paper.
5. Bake at 180c, gas mark 4 for 8 – 10 minutes.
6. Remove from the oven and leave to cool.

To serve

1. Once the biscuit crumble topping has cooled to room temperature sprinkle over the bowl or individual glasses of gooseberry fool and serve.