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

Gooseberry fool

Published: July 1, 2021 at 1:25 pm
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  • 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.

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

Ingredients

  • 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

Method

  • 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
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