Gooseberry and Elderflower Fool

Celebrating spring ingredients, here is a quick and easy to prepare dessert that is packed full of flavours. We love desserts in our house, and this dish is one of the reasons why.

For the compote 

  • 500g gooseberries
  • 40g caster sugar
  • 15ml elderflower cordial

Place all ingredients in a pan and cook gently until the gooseberries begin to break down. 
Cool the compote in the fridge and then blend to a coarse puree.

For the fool

  • 300g Gooseberry Compote
  • 250ml Semi whipped double cream
  • 30ml Elderflower cordial
  • 5ml Lemon juice
  • 35g Caster sugar

Half whip the cream and then add the sugar, cordial, lemon juice and the compote and carefully fold together. Taste and correct sweetness if necessary, place the complete mix into clear glasses and garnish with fresh mint and summer berries. Now all that’s left to do it tuck in and enjoy.

This recipe was provided by Kirsty from Eclectic Catering.
Kirsty is the founder of Eclectic Catering; a Private Chef in London Offering Catering Services.

You can take a look at her website here.