Gooseberry, elderflower & vanilla fools

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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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• April

  06 July 2010

  April rated and commented on this recipe

  

  Very elegant dish - so simple, yet yields a surprisingly complex combination of flavours. the tartness of the gooseberries is well balanced by the cream. alternatively - substitute your fav vanilla ice cream for the cream "custard" in the recipe. also - taste the gooseberry mixture to see if it needs more sugar - mine was a bit tart with only 2 tsp of caster sugar and the elderflower cordial was homemade so it may not have been as sweet, as say, bottle green.

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• Belkey

  12 July 2010

  Belkey rated and commented on this recipe

  

  I could not really taste the elderflower or vanilla, so was expecting more. That being said, it was a very nice gooseberry fool, just not a gooseberry, elderflower & vanilla fool.

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• hannah

  13 July 2010

  hannah rated and commented on this recipe

  

  I didn't bother with the elderflower cordial but I used all other ingrediants, I could taste the vanilla and it was absolutely lovely. I will definately make again and also maybe add a crunchy biscuit base or chopped nuts.

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• Moose

  19 June 2011

  Moose rated and commented on this recipe

  

  Made this for lunch today. Thought it was going to be too runny as there was quite a lot of liquid with the cooked gooseberries but it was fine. Tasted good and everyone enjoyed it. Needed an extra tablespoon of sugar as gooseberries were very tart. Topped with a sprig of mint and a raspberry. Looked fab!

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• Anita Fry

  08 November 2012

  Anita Fry rated and commented on this recipe

  

  I have just made this for the second time with gooseberries from my freezer. I couldn't find custard in the chiller cabinet, so used a tin of custard. I also used a low fat alternative to cream and it still turned out well.

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 30 minutes

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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