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Gooseberry and elderflower fool
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Taste the essence of summer in Andrew Webb’s ambrosial combination of gooseberry, elderflower and softly whipped cream
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Ingredients
- 500g Gooseberries
- 4 tbsp elderflower cordial
- 65-85g caster sugar
- 284ml double cream
- Jules Destrooper Almond Thins or sponge fingers, to serve
Method
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.
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