Gooseberry and elderflower fool

Method

1. Put the gooseberries into a saucepan (there is no need to top and tail them) with 2 tablespoons of the sugar, the lemon zest, and the elderflower heads, if using. Cook over a low heat until the juices start to run from the gooseberries, then cover and cook for 5 minutes or until the berries are soft. Remove and discard the elderflower heads and add the rest of the sugar. Turn the heat up a little and cook for 4-5 minutes to reduce the liquid a little. Remove from the heat when it’s just beginning to catch on the bottom of the pan. Leave to go cold.
2. Remove and discard the lemon zest from the pan. Rub the fruit through a sieve into a large mixing bowl and stir in the elderflower cordial, to taste.
3. In another bowl, whip the cream until it just starts to form soft peaks. Carefully fold the custard into the gooseberry purée, followed by the cream, so that the mixture is nicely marbled. Spoon into 4 serving glasses and chill for at least 1 hour before serving. Serve with the sponge fingers.
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