Gooseberry and Elderflower Fool
Two of my favourite summer flavours, both quintessentially British, just like the wonderfully named fool (don't believe the theory about it coming from the French word to crush: it's clearly in the trifle school of glorious whimsy). You can make this the night before, and chill it.
- 400g gooseberries, topped and tailed
- 2 tbsp golden caster sugar
- 4 tbsp elderflower cordial
- 400ml double cream
1. Put the fruit into a pan with the sugar and 2 tablespoons of water. Bring to the boil and cook until most of the gooseberries have burst, which should take about 10 minutes, then drain (you can save the juice and use it for cocktails - it's good with gin and soda water, or added to sparkling water). Stir the cordial into the fruit and leave to cool completely. Meanwhile, put an empty mixing bowl into the fridge.
2. Pour the cream into the cold bowl and whip until thick, then fold through the fruit and serve (or chill until ready to eat - it'll keep in the fridge for about 4 hours).