Introduction :

Classic English Gooseberry Fool with a little 'wink' added in the form of Elderflower - gooseberries and elderflower marry beautifully together as do many things that come into season at the same time.

Serve with some thin homemade Lemon Shortbread biscuits. Just add the grated zest of a lemon to the shortbread dough.

Method :

1. No need to top and tail the gooseberries, just put them into a saucepan with the elderflower cordial and sugar and cook slowly, stirring occasionally, until they are soft and cooked.
2. Liquidise or process them and then pass the resulting puree through a sieve. Taste the puree as it may need a little more sugar and add accordingly.
3. Whip the double cream until it just begins to thicken into ‘soft peaks’ and then gently fold into the gooseberry puree.
4. Spoon the fool into individual dishes, pots or glasses or one large serving dish.
5. Chill in the fridge for at least four hours but preferably overnight.

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