Gooseberry & Elderflower Fool
So simple to make but so good. As the summer goes on and the gooseberries mature, less sugar is needed for this fool. The base purée freezes well, a terrific standby for a quick dessert another time.
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
Ingredients
450g green gooseberries, topped and tailed
3-4 elderflower headsstock syrup (dissolve 175g granulated sugar in 300ml water, bring to the boil for 2 minutes, cool completely)
To serve:
whipped cream
shortbread biscuits
Method
Barely cover the green gooseberries and the elderflower heads with the stock syrup. Bring to the boil and cook until the fruit bursts, about 5-6 minutes.
Liquidise, purée or mash the fruit and syrup and measure. When the purée has cooled completely, add one third to half of its volume of softly whipped cream according to taste.
Note: If you want to make the fool a little less rich, use less cream, and fold in one stiffly beaten egg white instead.
