Gooseberry and Elderflower Fool
This classic gooseberry and elderflower fool recipe from Felicity Cloake is a quintessentially British treat and best enjoyed in the summer when the fruit is in season.
Introduction
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.
Ingredients
| 400g | gooseberries, topped and tailed |
| 2 tbsp | golden caster sugar |
| 4 tbsp | elderflower cordial |
| 400ml | double cream |
Method
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.
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).
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Thank you for your rating. Our team will get back to any queries as soon as possible.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
