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