About the bake
Take advantage of fresh gooseberries this summer by combining them with Elderflower and Vanilla to create this simple yet refreshing fool. A great go-to dessert to whip up on a warm summers day. Gooseberries are typically in season during summer.
Method
Step 1:
Wash, then top and tail 450g gooseberries. Put them in a large saucepan with the sugar, elderflower cordial and a splash of water.
Step 2:
Bring the fruit to the boil and simmer for 10 minutes.
Step 3:
Cool, then continue to chill in the fridge. When fully chilled crush the fruit with a fork.
Step 4:
Whip the double cream with the vanilla bean paste until soft folds form. Keep a third of the cream to one side then fold in the fruit in to the remaining cream.
Step 5:
Slice the remaining gooseberries thinly and layer the bottom of each serving glass. Spoon some of the fool on top, followed by some crumbled shortbread biscuits then the leftover cream. Finish with more shortbread crumbs and mint sprigs.
Ingredients
- 500g Gooseberries
- 5 tsp Billington's Unrefined Golden Caster Sugar
- 1 tbsp Elderflower cordial
- 500ml Double cream
- 1 tsp Nielsen-Massey Vanilla Bean Paste
- 4 Shortbread biscuits
- 4 Mint sprigs
Utensils
- Large saucepan
- Whisk
- Fork
- 4x Serving glasses
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Ingredients
- 500g Gooseberries
- 5 tsp Billington's Unrefined Golden Caster Sugar
- 1 tbsp Elderflower cordial
- 500ml Double cream
- 1 tsp Nielsen-Massey Vanilla Bean Paste
- 4 Shortbread biscuits
- 4 Mint sprigs
Utensils
- Large saucepan
- Whisk
- Fork
- 4x Serving glasses