Gooseberry & elderflower fool
Feed a crowd by serving a big bowl of fruity, creamy syllabub with biscuits and get everyone to dig in
- Prep: 10 mins
Cook: 10 mins
Plus chilling
- Serves 6
- Easy
Ingredients
- 500g gooseberries
- 3 tbsp caster sugar
- 4 tbsp elderflower cordial
- juice ½ lemon
- 350ml double cream
Method
-
Wash the gooseberries thoroughly,
top and tail them, then place in a wide
heavy-bottomed pan with the sugar,
cordial and lemon juice. Simmer over
a gentle heat until all the gooseberries
have burst.
-
Lightly crush with a fork, tip into a
bowl to cool and chill for at least 2 hrs.
This can be done up to 2 days ahead.
-
Lightly whip the cream to a soft
dropping consistency, then swirl in the
cooked gooseberries to give a rippled
effect. Spoon the fool into glasses and
chill until you are ready to serve.
from 999999999999 http://ift.tt/1RF0Xeo
