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Elderflower and Gooseberry Fool

Elderflower and Gooseberry Fool

The heady, muscat scent of elderflowers combines beautifully with the sharp tang of the first gooseberries. Note that elderflowers can also be used to flavour ices and sorbets, including lemon, orange, tangerine and raspberry.

Serves 6

Ingredients:

10 freshly picked heads of elderflower, plus a few sprigs to decorate
500g gooseberries
2–4 tablespoons caster sugar
a strip of lemon zest
300ml double cream

 

Gently shake any insects off the elderflowers. Place the gooseberries, elderflower heads, 2 tablespoons of sugar, lemon zest and a splash of water in a pan and stir over a low heat until the sugar has dissolved. Bring to a gentle simmer and cook for about 10–15 minutes, until the gooseberries are soft and mostly broken up. Rub the mixture through a sieve into a bowl, then taste and add more sugar if you think it needs it.

Whip the double cream to soft peaks and then fold into the gooseberry purée. Divide between large wine glasses or similar and chill for at least 2 hours. Serve with a little sprig of elderflower in each glass.