Gooseberry and Elderflower Fool

Description

An easy, seasonal dessert with a simple mix of fruit and cream.
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Ingredients

At a glance
Seasonal
Spring
Summer
Serves
2

200g gooseberries, washed and topped and tailed

60g caster sugar (or less, to taste)

20ml elderflower cordial

250ml double cream

Methods/steps

  1. Cook the gooseberries, sugar and elderflower cordial together slowly on a low heat for 10 minutes, stirring occasionally to prevent it sticking until a jam-like consistency is achieved.
  2. Leave to cool.
  3. Whip the cream.
  4. Fold the thoroughly chilled gooseberry compote into the cream.
  5. Chill for half an hour, if you have the time and the willpower not to eat it straight away.

Additional Tips

 

TOP TIPS

This is also lovely with rhubarb

Or it goes extremely well with rhubarb crumble