Gooseberry and Elderflower Fools

cook 20 mins
Tags: Quick eats
  • 450 g (14 1/2 oz) gooseberries
  • 4 tablespoons elderflower cordial
  • 50 g (2 oz) caster sugar
  • 400 ml (14 fl oz) half-fat crème fraîche
  • Place the gooseberries, cordial and sugar in a saucepan and bring to the boil, then partially cover with a lid. Simmer for about 8 minutes or until soft.
  • Transfer to a food processor or blender and whizz until smooth. Pour into a large bowl and chill for 5 minutes until cool.
  • Place the crème fraîche in a bowl and stir in two-thirds of the gooseberry purée. Spoon the fool into 4 glasses and top with the remaining purée. Serve immediately or chill until ready to serve.
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