Gooseberry fool
Serves 6
Easy
Total time:
These fruity, creamy puds look super sophisticated when served in posh glasses! Our gooseberry and elderflower fools are an easy make-ahead dinner party dessert for summer.
Skip to ingredients
- 300g gooseberriestopped and tailed
- 2 tbsp caster sugar
- 3 tbsp elderflower cordial
- 284ml double cream
- 1/2 tsp vanilla extract
- 250ml fresh vanilla custardbuy in tubs from the chiller cabinet
Method
step 1
Put topped and tailed gooseberries in a pan with golden caster sugar and 2 tbsp water. Gently stew until the gooseberries are soft and pulpy. Mix in elderflower cordial and leave to cool.
step 2
Whip double cream with vanilla extract. Mix the gooseberry pulp with 250g fresh custard. Take 6 glasses and fill with alternative layers of cream and gooseberry custard. Decorate with whole poached gooseberries.
