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Gooseberry and Elderflower Fool

Gooseberries are such an underused fruit, perhaps due to the spikes on the bushes or that shops sell unripe, bullet-green fruit. But fresh ripe gooseberries are sweet, scented and lovely to eat raw. Gooseberries also pair perfectly with elderflowers and combine to make a delicious fool. The amount of sugar you'll need to add depends on how ripe your gooseberries are.

Gooseberry and Elderflower Fool

Serves 6

Ingredients:

  • 500g gooseberries, topped and tailed
  • 3 tbsps caster sugar
  • 2 tbsps water
  • 300ml whipping cream
  • 100ml natural yoghurt
  • 1 tbsp elderflower cordial

Method:

  1. Place the gooseberries in a stainless saucepan with the sugar and water and cook until the gooseberries have started to disintegrate.
  2. Check for sweetness. If very sour add another tbsp of sugar, leave to cool. 
  3. Strain the gooseberries through a sieve, keeping the juice.
  4. Add the elderflower cordial to the cream and whip into soft peaks. 
  5. Fold in the yoghurt and then the gooseberries, add gooseberry juice if the fool is too thick. 
  6. Spoon into ramekins and chill.

Tips:

  • Serve with little biscuits such as almond thins.
  • Any left over juice is lovely to drink topped up with sparkling water and ice.

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