Gooseberry And Elderflower Fool
Instead of gooseberries, try making this fool with pink rhubarb, the elderflower flavours works well with both.
Preparation time: 10 minutes + cooling
Cooking time: 5-6 minutes
450g/1lb fresh or frozen gooseberries
50g/2oz caster sugar
300ml/1/2pt double cream
100ml/4floz Belvoir’s Elderflower cordial
300ml/1/2pt ready made vanilla custard
- Top and tail the gooseberries if necessary. Place them in a medium pan with the sugar, cover then slowly bring to the boil. Simmer for 5-6 mins or until the skins are beginning to burst and they are tender. Remove from the heat, cool, then chill.
- Whip the cream until it just forms soft peaks. Stir the cordial into the gooseberries, then place a spoonful of the fruit at the base of six dessert glasses. Fold the custard into the remaining gooseberries, then fold in the cream. Spoon into glasses and chill until ready to serve.