Gooseberry & elderflower fool

Gooseberry & elderflower fool

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(4 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


  • 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…

  • 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, questions and tips

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6th Aug, 2014
Look delicious.......Replica Watches
5th Sep, 2012
This was really delicious.
14th Jul, 2017
can I freeze this once made?
goodfoodteam's picture
17th Jul, 2017
Thanks for your question. We wouldn't recommend freezing this recipe but as you can see, it can be prepared up to the end of step 2, a couple of days in advance. Hope that helps!
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