Sugar and spice: Gooseberry and elderflower fool

Sugar and spice: Gooseberry and elderflower fool

Serves 4

• 250g · 9oz fresh gooseberries
• when in season or use equivalent frozen or canned and drained
• 3 tbsp elderflower cordial for example Belvoir Fruit Farms
• 2 tbsp golden caster sugar
• juice of ½ small lemon
• 1 x 300ml pot double cream
• 50ml · 2fl oz greek yoghurt

TO SERVE

• shortbread fingers
• fresh elderflowers optional

♥ Select 4 dessert glasses or ramekins about 200ml · 7fl oz capacity.

♥ Wash, top and tail the gooseberries if using fresh. Place the gooseberries in a large, wide-based pan with the elderflower cordial, sugar and lemon juice. Simmer over a gentle heat for a few minutes, or until the gooseberries soften and lighten in colour (about 10 minutes for fresh or frozen; for canned simply heat through). Remove from the heat and tip into a large bowl to cool.

♥ Lightly whip the cream until slightly thickened, then stir in the yoghurt.

♥ Divide the gooseberries by starting with a layer at the bottom of each ramekin or glass, followed by some cream, then another layer of gooseberries. Finish with another dollop of cream.

♥ Serve with shortbread fingers and a sprig of elderflowers for decoration if wished.