Description
A classic British gooseberry fool made with tart gooseberries, caster sugar, elderflower cordial, softly whipped double cream and thick Greek-style yoghurt or crème fraîche. Chill before serving for a light, creamy summer dessert.
Ingredients
Scale
- 500g gooseberries, topped and tailed
- 100g caster sugar
- 3 tablespoons elderflower cordial
- 200g double cream
- 100ml thick Greek-style yoghurt or crème fraîche
- Fresh mint, optional, for serving
Instructions
- Cook the gooseberries. Put the prepared gooseberries, caster sugar and elderflower cordial into a saucepan. Heat until the sugar has dissolved and the fruit becomes soft.
- Reserve some fruit. Set aside roughly a quarter of the cooked gooseberries for serving.
- Make the purée. Blend the remaining cooked fruit until smooth, then pass it through a sieve to remove the skins. Leave the purée to cool completely.
- Prepare the cream. Whip the double cream until soft peaks form. Fold in the Greek-style yoghurt or crème fraîche, then gently fold through the cooled gooseberry purée.
- Chill. Divide the mixture between six glasses and refrigerate for at least two hours.
- Serve. Top each glass with the reserved gooseberries and fresh mint if desired.
- Category: Dessert
- Cuisine: British