Gooseberry, elderflower & vanilla fools

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olive magazine

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Recipe by olive magazine

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1. Put the gooseberries in a pan with the sugar and 2 tbsp water. Gently stew until the gooseberries are soft and pulpy. Mix in the elderflower cordial and leave to cool.
2. Softly whip the cream with the vanilla extract. Mix the gooseberry pulp with the custard. Take 6 glasses and fill with alternative layers of cream and gooseberry custard. Decorate with whole poached gooseberries if you like.

331 kcalories, protein 2.4g, carbohydrate 18.7g, fat 28.1 g, saturated fat 15.8g, fibre 1.2g, salt 0.08 g

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• BerkshireGirl

  03 June 2009

  BerkshireGirl commented on this recipe

  It looks visually stunning, is easy to make and seasonal. However, as I am a Type 2 diabetic, when I make it, I will use a reduced fat alternative to the full fat double cream and will use a granulated sweetener instead of the caster sugar.

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• BerkshireGirl

  03 June 2009

  BerkshireGirl rated this recipe

  

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• Stephanie

  09 July 2009

  Stephanie commented on this recipe

  Does anyone know if this recipe freezes well? I have gooseberries in my freezer going back to 2007 and have just picked 3kg!

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Ingredients

• 300g gooseberries , topped and tailed
• 2 tbsp caster sugar
• 3 tbsp elderflower cordial
• 284ml double cream
• ½ tsp vanilla extract
• 250ml fresh vanilla custard , buy in tubs from the chiller cabinet

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Serves 6

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Ingredients

• 300g gooseberries , topped and tailed
• 2 tbsp caster sugar
• 3 tbsp elderflower cordial
• 284ml double cream
• ½ tsp vanilla extract
• 250ml fresh vanilla custard , buy in tubs from the chiller cabinet

331 kcalories, protein 2.4g, carbohydrate 18.7g, fat 28.1 g, saturated fat 15.8g, fibre 1.2g, salt 0.08 g

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