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Gooseberry fool

Janet Brinkworth from Good Food Live
For a true taste of summer try Janet Brinkworth's rich and creamy, layered gooseberry fool

Gooseberry fool

Method

1. Place the gooseberries and 150ml of elderflower cordial in a saucepan. Bring to the boil, reduce the heat and simmer until the gooseberries have almost cooked to a pulp. Strain and cool.

2. In a heatproof bowl whisk together the eggs, sugar and arrowroot. Meanwhile, bring the milk to the boil in a saucepan. Whisk the hot milk into the beaten egg mixture.

3. Pour the egg mixture into a thick-based saucepan and, stirring constantly, heat gently until the mixture thickens into a custard. Set aside to cool.

4. Whip the double cream with the remaining elderflower cordial until stiff peaks form.

5. Layer the cooled gooseberry puree, custard and elderflower cream in four glass serving dishes. Chill until serving or serve at once.