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Gooseberry and elderflower fool recipe image

Print Gooseberry and elderflower fool

This is an easily thrown together yet ambrosial combination. If there is no fresh elderflower around when the gooseberries are ready, add a little elderflower cordial (about 2 teaspoons) instead.


  • 300g gooseberries, topped & tailed
  • 2 heads of elderflower, as fresh as possible
  • 20g butter
  • 2 tbsp caster sugar (or to taste)
  • 250ml double cream


  1. Put the gooseberries, elderflower, butter and sugar in a pan and cook over a low heat until the gooseberries start to soften and ‘pop’. Leave to cool.
  2. Remove the elderflower heads, mash the gooseberries with a fork and check the sweetness, adding more sugar if necessary. Whip the cream and fold it into the gooseberries. Chill before serving.
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