Gooseberry & elderflower fool

10-30 minutes 400 kcal or less 6 servings bbc1 cooking for friends creamy dessert dinner party feed a crowd food for friends fool gooseberries great british menu jeremy lee mains posset pud pudding quick syllabub weekend

N/A

Source

Ingredients

500g gooseberry

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.