Gooseberry and elderflower fool

Mobile version Print

From: Market Kitchen

On TV Tomorrow

  • 20:00 - The View from River Cottage - The View From River Cottage
  • 20:30 - The View from River Cottage - The View From River Cottage
  • 21:00 - River Cottage Road Trip - River Cottage Road Trip

This recipe is classed as easy

Rating 4.40 / 5 (5 votes)

Prep time:
10 min
Cook time:
5 min

Taste the essence of summer in Andrew Webb’s ambrosial combination of gooseberry, elderflower and softly whipped cream


1. In a covered pan, cook the gooseberries with 1-2 tablespoons of water until soft.

2. Pass the cooked gooseberries through a mouli or sieve, to puree them. Stir in the cordial and taste for sweetness. Add the sugar as needed.

3. Half an hour before serving, whip the cream until stiff, but not rigid. Fold the cream into the puree, and then chill until needed.

4. Serve the fool with almond thins or sponge fingers.


  • 500 g gooseberries
  • 4 tbsp elderflower cordial
  • 65-85 g caster sugar
  • 284 ml double cream
  • Jules Destrooper Almond Thins or sponge fingers, to serve

Tips and suggestions

the secret of a perfect fool is to whip the cream and stir it in as close to serving as possible.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register