Gooseberry and elderflower fool dates back to the 15th century. This traditional British summer dish is basically fruit smothered in rich vanilla custard and cream. This is a very simple dessert to make and offers incredibly delicious results, which proves that you are no fool when it comes to serving up summer treats.
Serves 4
Takes 25 minutes to make, plus cooling and chilling
Per serving:
386kcals
21.3g fat (13g saturated)
3.7g protein
47g carbs
43.9g sugar
0.1g salt
1. Put the gooseberries into a saucepan (there is no need to top and tail them) with 2 tablespoons of the sugar, the lemon zest, and the elderflower heads, if using. Cook over a low heat until the juices start to run from the gooseberries, then cover and cook for 5 minutes or until the berries are soft. Remove and discard the elderflower heads and add the rest of the sugar. Turn the heat up a little and cook for 4-5 minutes to reduce the liquid a little. Remove from the heat when it's just beginning to catch on the bottom of the pan. Leave to go cold.
Elderflowers start to appear in early June, so if you have access to some, add 2 large heads to the gooseberries while they are cooking. Then adjust the amount of cordial to taste, adding it once the mixture has cooled down. It is important that the gooseberry purée, custard and whipped cream are all of the same consistency, so that they combine nicely into a soft, green cloud.
2. Remove and discard the lemon zest from the pan. Rub the fruit through a sieve into a large mixing bowl and stir in the elderflower cordial, to taste.
3. In another bowl, whip the cream until it just starts to form soft peaks. Carefully fold the custard into the gooseberry purée, followed by the cream, so that the mixture is nicely marbled. Spoon into 4 serving glasses and chill for at least 1 hour before serving. Serve with the sponge fingers.
© delicious. magazine
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