Gooseberry & elderflower fool
- Jeremy Lee
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Serves 6
Easy
Prep: 10 mins
Cook: 10 mins
Plus chilling
A star rating of 4.2 out of 5.6 ratingsRate
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Feed a crowd by serving a big bowl of fruity, creamy syllabub with biscuits and get everyone to dig in
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Ingredients
Nutrition
Units:
MetricUS
- 500g gooseberry
- 3 tbsp caster sugar
- 4 tbsp elderflower cordial
- juice ½ lemon
- 350ml double cream
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Nutrition: per serving
-
kcal364
-
fat32g
-
saturates20g
-
carbs19g
-
sugars18g
-
fibre3g
-
protein2g
-
salt0g
low
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Method
-
step 1
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.
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step 2
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.
-
step 3
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.
Recipe from Good Food magazine, June 2012
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A star rating of 4.2 out of 5.6 ratings
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