Olive Magazine
Gooseberry and elderflower fool in glasses, topped with gooseberries

Gooseberry fool

Published: July 1, 2021 at 1:25 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

These fruity, creamy puds look super sophisticated when served in posh glasses! Our gooseberry and elderflower fools are an easy make-ahead dinner party dessert for summer.


Try our gooseberry fools then check out our gooseberry cake, gooseberry pie, gooseberry crumble and more gooseberry recipes.


  • 300g gooseberries, topped and tailed
  • 2 tbsp caster sugar
  • 3 tbsp elderflower cordial
  • 284ml double cream
  • 1/2 tsp vanilla extract
  • 250ml fresh vanilla custard, buy in tubs from the chiller cabinet


  • STEP 1

    Put topped and tailed gooseberries in a pan with golden caster sugar and 2 tbsp water. Gently stew until the gooseberries are soft and pulpy. Mix in elderflower cordial and leave to cool.

  • STEP 2

    Whip double cream with vanilla extract. Mix the gooseberry pulp with 250g fresh custard. Take 6 glasses and fill with alternative layers of cream and gooseberry custard. Decorate with whole poached gooseberries.

Got a glut of gooseberries? Check out our seasonal gooseberry recipes...

Gooseberry Crumble Recipe With Cinnamon

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating


Sponsored content