Gooseberry, elderflower and vanilla fools

  • serves 6
  • A little effort

These fruity, creamy puds look sophisticated when served in posh glasses! An easy dinner party dessert that can be made ahead



  • gooseberries 300g, topped and tailed
  • caster sugar 2 tbsp
  • elderflower cordial 3 tbsp
  • double cream 284ml
  • vanilla extract 1/2 tsp
  • fresh vanilla custard 250ml, 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.