Elderflower fool with poached gooseberries
Use a good quality elderflower cordial or even better a homemade one (ask the chefs) – the marriage of sweet and sharp.
NUTRITIONAL INFO PER SERVING
Fat 40.5g (25.1g saturated)
Carbohydrates 29.6g (30.3g sugar)
135ml chilled elderflower cordial
3 tbsp lemon juice
300ml chilled double cream
For the poached gooseberries:
2 tbsp caster sugar
90ml elderflower cordial
First poach the gooseberries: put them in a heavy-based saucepan with the sugar and cordial, then place over a low heat until the sugar has dissolved. Increase the heat and cook for about 4 minutes until the gooseberries are tender but still hold their shape. Remove from the heat and allow to cool completely.
To make the fool, put the cordial, lemon juice and double cream in a large bowl and whisk until the mixture will just hold a soft peak. Spoon the gooseberries into 4 glasses, followed by some fool, then repeat. Chill them until you’re ready to serve, but leave them no longer than an hour or the fools will begin to separate.