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Gooseberry Fool With Garibaldi Fingers

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75 g unsalted butter, softened

75 g icing sugar

1 small egg

100 g plain flour

100 g currants

1–2 tablespoons caster sugar, for sprinkling

500 g gooseberries, topped and tailed

230 g icing sugar

300 ml crème fraîche

300 ml whipping cream

1 vanilla pod, split in half lengthways and seeds scraped out

fresh borage flowers, to decorate (optional)

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