The BBC Good Food logo
Gooseberry & elderflower fool

Gooseberry & elderflower fool

By
A star rating of 5 out of 5.4 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Serves 6

Feed a crowd by serving a big bowl of fruity, creamy syllabub with biscuits and get everyone to dig in

Nutrition: per serving
HighlightNutrientUnit
kcal364
fat32g
saturates20g
carbs19g
sugars18g
fibre3g
protein2g
low insalt0g
Advertisement

Ingredients

  • 500g gooseberry
  • 3 tbsp caster sugar
  • 4 tbsp elderflower cordial
  • juice ½ lemon
  • 350ml double cream

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content