Gooseberry & elderflower fool

• gooseberry↗500g g
• caster sugar↗3 tbsp tbsp
• elderflower cordial↗4 tbsp tbsp
• lemon juice

  ½ lemon

• double cream↗350ml ml

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.