Gooseberry & elderflower fool
By Jeremy Lee
Feed a crowd by serving a big bowl of fruity, creamy syllabub with biscuits and get everyone to dig in
- Prep:10 mins
Cook:10 mins
Plus chilling - Serves 6
- Easy
Nutrition per serving
- kcal 364
- fat 32g
- saturates 20g
- carbs 19g
- sugars 18g
- fibre 3g
- protein 2g
- salt 0g
Ingredients
- 500g gooseberries
- 3 tbsp caster sugar
- 4 tbsp elderflower cordial
- juice ½ lemon
- 350ml double cream
Method
Wash the gooseberries thoroughly, top and tail them, then place in a wide heavy-bottomed pan with the sugar, cordial and lemon juice. Simmer over a gentle heat until all the gooseberries have burst.
Lightly crush with a fork, tip into a bowl to cool and chill for at least 2 hrs. This can be done up to 2 days ahead.
Lightly whip the cream to a soft dropping consistency, then swirl in the cooked gooseberries to give a rippled effect. Spoon the fool into glasses and chill until you are ready to serve.
