Gooseberry Fool
This delightful gooseberry and elderflower fool is a luscious summer treat that beautifully combines the tangy sweetness of gooseberries with aromatic elderflower flavors. Creamy custard and whipped cream are gently blended with the gooseberry and elderflower mixture, creating a heavenly dessert that's perfect for a sunny day or a special occasion. Garnished with delicate elderflowers, this fool is as visually stunning as it is delicious.
— Constant Cookbook
Ingredients
- 450g/1lb gooseberries
- 150ml/5fl oz elderflower
- 2 egg yolks
- 1 tsp arrowroot
- 150ml/5fl oz milk
- 30g/1oz sugar
- 150ml/5fl oz double cream
- Fresh elderflowers
Instructions
- Top and tail the gooseberries. Put them into a pan with the elderflower cordial. Bring up to the boil and then simmer gently until soft and pulpy. Leave to go cold, and then place in a serving dish.
- Make the custard heat the milk up in a pan to the point of boiling. Beat the egg yolks, arrowroot and sugar together in a jug and pour the hot milk into the jug.. Mix well and then return to the pan. Heat gently until the custard thickens, but do not boil. Strain into a clean bowl and cool.
- Whip the cream to the same consistency of the gooseberries.
- Gently stir the cream into the gooseberries and then fold in the custard. Try to give it a marbled effect in the serving bowl. Place a few elderflowers on top to decorate.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4-6
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