Gooseberry & elderflower fool

Gooseberry & elderflower fool

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(1 ratings)

Prep: 10 mins Cook: 10 mins Plus chilling


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: per serving

  • kcal364
  • fat32g
  • saturates20g
  • carbs19g
  • sugars18g
  • fibre3g
  • protein2g
  • salt0g
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  • 500g gooseberry



    The size of large grapes, but with a more spherical shape, gooseberries are related to the…

  • 3 tbsp caster sugar
  • 4 tbsp elderflower cordial
  • juice ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 350ml double cream


  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.

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Comments (2)

lilybaby's picture

This was really delicious.

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