Gooseberry and elderflower fool

Gooseberries and elderflower are one of those traditional seasonal combinations. It's strange that gooseberries have been falling out of fashion at the same time as elderflowers are coming back. Perhaps it's the sourness of gooseberries that puts people off. Except for the red dessert gooseberries they need to be cooked with sugar, and the elderflower gives them a complementary summery fragrance.

for the gooseberry compote

200g gooseberries
60g caster sugar
20ml elderflower cordial

for the fool

75ml white wine
30ml elderflower cordial
juice of ¹Ž2 lemon
40g sugar
250ml double cream

To prepare the gooseberry compote, cook all the ingredients together slowly on a low heat for 10 minutes until a jam-like consistency is achieved. Leave to cool.

Gooseberries and elderflower are one of those traditional seasonal combinations. It's strange that gooseberries have been falling out of fashion at the same time as elderflowers are coming back. Perhaps it's the sourness of gooseberries that puts people off. Except for the red dessert gooseberries they need to be cooked with sugar, and the elderflower gives them a complementary summery fragrance.

for the gooseberry compote

200g gooseberries
60g caster sugar
20ml elderflower cordial

for the fool

75ml white wine
30ml elderflower cordial
juice of ¹Ž2 lemon
40g sugar
250ml double cream

To prepare the gooseberry compote, cook all the ingredients together slowly on a low heat for 10 minutes until a jam-like consistency is achieved. Leave to cool.

For the fool, mix together the white wine, elderflower cordial, lemon juice and sugar. Add the cream and whip the mixture slowly with an electric whisk. Then fold three-quarters of the compote into the cream mixture, put into glasses or a serving dish and chill for 1-2 hours. Serve with the rest of the compote on top of the fool.