Gooseberry and Elderflower Fool

 In Desserts, Fruit, Vegetables & Cereals, Ingredients, Summer

Gooseberries are really the poor relations of the summer berries, tart, slightly tough, and hidden behind thorns that are spiky enough to make you wonder why you bother. However what you do get with gooseberries is amazing flexibility; jam, chutney, and pickles are all in the repertoire, but perhaps the use I like best is for desserts, and that means gooseberry fool. I can remember regularly having this from the little bush in the garden, on the thorns of which a couple of footballs perished. Here I’ve added the sweetness from my homemade elderflower cordial which is very sweet, if using shop bought cordial you may want to add a little caster sugar to reduce the effect of the tartness of the fruit.

Gooseberry and Elderflower Fool

(Serves 4)

300g gooseberries
4 tbsp elderflower cordial
300ml double cream
30g icing sugar

  • Heat the gooseberries and elderflower cordial over a low heat until the the gooseberries have split down into a thickish pulp. Leave aside and allow to cool.
  • Add the icing sugar to the cream and whisk into soft peaks. Fold the cooled gooseberries into the cream and serve.

Gooseberry fool

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  • brass tap

    Great information. I will check out the rest of your blog.

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