GOOSEBERRY FOOL
Ingredients
500g gooseberries
75ml elderflower cordial
100g caster sugar
240ml double or whipping cream
Serves: 4
Source: Jane's Grigson's Fruit Book
Method
Top and tail the gooseberries.
Place in a pan with the sugar and elderflower cordial.
Cook until the sugar has dissolved and and gooseberries are soft and bursting.
Mash the fruit with a fork to give a coarse puree.
Check for sweetness, adding more sugar if required.
Push the hot fruit through a sieve to give a thick smooth puree.
Turn into a bowl and cool.
When puree is cool, whip the cream to chantilly and fold into puree in three or four stages, add as much of the cream as desired.
Place into 4 individual glass dishes and chill.
Serve with extra cream and shortbread biscuits.