Gooseberry & elderflower fool
Feed a crowd by serving a big bowl of fruity, creamy syllabub with biscuits and get everyone to dig in
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 10 mins
plus chilling
- 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.
PER SERVING
364 kcalories, protein 2g, carbohydrate 19g, fat 32 g, saturated fat 20g, fibre 3g, sugar 18g, salt 0 g
Recipe from Good Food magazine, June 2012.
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http://www.bbcgoodfood.com/recipes/2220647/
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Ingredients
- 500g gooseberries
- 3 tbsp caster sugar
- 4 tbsp elderflower cordial
- juice ½ lemon
- 350ml double cream
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 10 mins
plus chillingIngredients
- 500g gooseberries
- 3 tbsp caster sugar
- 4 tbsp elderflower cordial
- juice ½ lemon
- 350ml double cream
PER SERVING
364 kcalories, protein 2g, carbohydrate 19g, fat 32 g, saturated fat 20g, fibre 3g, sugar 18g, salt 0 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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05 September 2012
Lilybaby rated and commented on this recipe
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