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
- 500g gooseberries, topped and tailed
- 3 tbsps caster sugar
- 2 tbsps water
- 300ml whipping cream
- 100ml natural yoghurt
- 1 tbsp elderflower cordial
- Place the gooseberries in a stainless saucepan with the sugar and water and cook until the gooseberries have started to disintegrate.
- Check for sweetness. If very sour add another tbsp of sugar, leave to cool.
- Strain the gooseberries through a sieve, keeping the juice.
- Add the elderflower cordial to the cream and whip into soft peaks.
- Fold in the yoghurt and then the gooseberries, add gooseberry juice if the fool is too thick.
- Spoon into ramekins and chill.
- Serve with little biscuits such as almond thins.
- Any left over juice is lovely to drink topped up with sparkling water and ice.