Gooseberry fool

Mango cream

• 1 CUP MILK
• 2 EGG YOLKS
• 1 TBSP CUSTARD POWDER
• 500 GRAM GOOSEBERRIES
• 6 TBSP SUGAR
• 1 CUP CREAM, whipped

• 2 MANGOES, cleaned and cubed
• 1 CUP CREAM, whipped with
• 2 TBSP SUGAR
• 50 GRAM COCONUT, grated
• SOME MINT LEAVES

Bring the gooseberries to the boil with the sugar and 2 tablespoons of water and simmer for 15 minutes. Puree the mixture. Put the custard powder and the egg yolks together with 3 tablespoons of milk and stir. Bring the remaining milk to the boil. Add the custard mixture and heat, whilst stirring, until it almost boils. Allow this mixture to cool down and mix it with the cream and the gooseberry puree. Refrigerate for one hour. Decorate with a gooseberry.

Cook the mango cubes ten minutes, drain and puree them. Allow the mixture to cool down completely and mix it with the cream. Distribute this over 4 glasses or bowls, sprinkle with coconut and decorate with some mint leaves.