Gooseberry & elderflower fool
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 500g gooseberry
- 3 tbsp caster sugar
- 4 tbsp elderflower cordial
- juice ½ lemon
- 350ml double cream
Nutrition: per serving
- kcal364
- fat32g
- saturates20g
- carbs19g
- sugars18g
- fibre3g
- protein2g
- salt0glow
Method
step 1
Wash the gooseberries thoroughly, top and tail them, then place in a wide heavy-bottomed pan with the sugar, cordial and lemon juice. Simmer over a gentle heat until all the gooseberries have burst.
step 2
Lightly crush with a fork, tip into a bowl to cool and chill for at least 2 hrs. This can be done up to 2 days ahead.
step 3
Lightly whip the cream to a soft dropping consistency, then swirl in the cooked gooseberries to give a rippled effect. Spoon the fool into glasses and chill until you are ready to serve.
