GOOSEBERRY AND ELDERFLOWER FOOL

Gooseberry and Elderflower Fool image

Number Of Ingredients 6

500 grams gooseberries
100 grams caster sugar
3 tablespoons elderflower cordial
200 grams double cream
100 milliliters Greek yogurt or creme fraiche
1 sprig mint springs

Steps:

Put the gooseberries, sugar and cordial in a saucepan. Cook on a high heat until the sugar has dissolved and the fruit is soft. Remove from the heat and reserve a quarter of the cooked gooseberries.
Blend the remaining cooked gooseberries in a blender or food processor, then sieve to remove the skins. Set aside to cool.
Whisk the cream in a bowl until soft peaks form when the whisk is removed from the bowl. Fold in the yoghurt and fold in the blended gooseberries. Divide between six glasses.
Leave the glasses in the fridge for at least 2 hours, to allow the fool to thicken.