Gooseberry & elderflower fool

Gooseberry & elderflower fool

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Cooking time

Prep: 10 mins Cook: 10 mins Plus chilling

Skill level

Easy

Servings

Serves 6

Feed a crowd by serving a big bowl of fruity, creamy syllabub with biscuits and get everyone to dig in

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
364
protein
2g
carbs
19g
fat
32g
saturates
20g
fibre
3g
sugar
18g
salt
0g

Ingredients

  • 500g gooseberries
  • 3 tbsp caster sugar
  • 4 tbsp elderflower cordial
  • juice ½ lemon
  • 350ml double cream

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Method

  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.
  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.
  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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Comments

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lilybaby's picture
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This was really delicious.

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