Gooseberry fool

Ingredients

400g gooseberries
25-50g caster sugar
2 tbsp elderflower cordial
1 tbsp lemon juice
400ml double cream
3 tbsp ready-made vanilla custard
50g amaretti biscuits, roughly crushed
2 meringue nests, crushed (optional)

Ingredients

400g gooseberries
25-50g caster sugar
2 tbsp elderflower cordial
1 tbsp lemon juice
400ml double cream
3 tbsp ready-made vanilla custard
50g amaretti biscuits, roughly crushed
2 meringue nests, crushed (optional)

Method

Put the gooseberries and sugar in a pan and cook over a low heat for 10-15 minutes until soft. Remove from the heat, crush and cool.
Meanwhile, pour the elderflower cordial, lemon juice and double cream into a bowl and whisk to medium peaks. Fold through the custard and amaretti biscuits.
Fold half the gooseberries into the cream mixture. Spoon half the cream mixture into 4 glasses. Layer the remaining gooseberries, then top with the remaining cream mixture. Scatter with meringue, if using, and chill until ready to serve.

Method

Put the gooseberries and sugar in a pan and cook over a low heat for 10-15 minutes until soft. Remove from the heat, crush and cool.
Meanwhile, pour the elderflower cordial, lemon juice and double cream into a bowl and whisk to medium peaks. Fold through the custard and amaretti biscuits.
Fold half the gooseberries into the cream mixture. Spoon half the cream mixture into 4 glasses. Layer the remaining gooseberries, then top with the remaining cream mixture. Scatter with meringue, if using, and chill until ready to serve.

delicious. tips

The amount of caster sugar you’ll need will depend on the tartness of your gooseberries, and how sweet you like your fool to be.

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Leah Finch says:

30th Jun 2015 at 12:21 am

I love this recipe because when i have friends round for a bbq i want spend time chatting with them, not preparing food.. am no fool when it comes to quick ways to get the most out of my summer evenings.

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