Gooseberry & elderflower fool

If you can't get hold of gooseberries, try making this fool with pink rhubarb, the elderflower flavours works well with both.

Serves: 6
Preparation time: 10 minutes + cooling
Cooking time: 5-6 minutes

What you need:

• 450g/1lb fresh or frozen gooseberries
• 50g/2oz caster sugar
• 300ml/1/2pt double cream
• 100ml/4floz Belvoir's Elderflower cordial
• 300ml/1/2pt ready made vanilla custard

What you do:

1. Top and tail the gooseberries if necessary. Place them in a medium pan with the sugar, cover then slowly bring to the boil. Simmer for 5-6 mins or until the skins are beginning to burst and they are tender. Remove from the heat, cool, then chill.
2. Whip the cream until it just forms soft peaks. Stir the cordial into the gooseberries, then place a spoonful of the fruit at the base of six dessert glasses. Fold the custard into the remaining gooseberries, then fold in the cream. Spoon into glasses and chill until ready to serve.

Skandi Candle

Pure soy wax candles in Flack Fig & Vetiver or Lemon fragrances - perfect for any dinner party or romantic night in.

Buy now on Etsy