Gooseberry & elderflower fool
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Gooseberry & elderflower fool

By Jeremy Lee

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

  • Prep:10 mins
    Cook:10 mins
    Plus chilling
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 364
  • fat 32g
  • saturates 20g
  • carbs 19g
  • sugars 18g
  • fibre 3g
  • protein 2g
  • salt 0g

Ingredients

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

Method

  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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