This delicious Gooseberry and Elderflower Fool is a quick and easy dessert that’s creamy and refreshing. With simple ingredients like gooseberries and elderflower cordial, you can whip up this delightful treat in no time. It’s perfect for warm days and can be topped with crispy mint leaves for added flavor!
This Gooseberry And Elderflower Fool Recipe Is From Quick Cooking Cookbook by Mary Berry
Ingredients Needed:
- 500g (1 lb 2 oz) gooseberries
- 100g (4 oz) caster sugar
- 3–4 tbsp elderflower cordial (to taste)
- 300ml (10 fl oz) double cream
- 100g (4 oz) thick Greek-style natural yogurt or crème fraîche
- Mint leaves (for decoration, optional)
How To Make Gooseberry and Elderflower Fool:
- Prepare the Gooseberries: Measure and combine the gooseberries, caster sugar, and elderflower cordial in a medium saucepan.
- Cook the Mixture: Place over high heat and cook for about 5 minutes, stirring until the sugar has dissolved and the fruit is soft.
- Blend and Strain: Blitz the mixture with a hand blender until smooth, then strain through a sieve to remove skins, tops, and tails. Set aside to cool.
- Reserve Some Purée: Set aside 6–8 teaspoons of the cooled gooseberry purée for decoration.
- Whisk the Cream: In a separate bowl, whisk the double cream until soft peaks form.
- Fold in Yogurt: Gently fold the Greek yogurt or crème fraîche into the whipped cream until combined.
- Combine with Purée: Carefully stir in the cooled gooseberry purée until well mixed.
- Chill: Divide the mixture among your chosen glasses or pots and refrigerate for at least 2 hours to set.
- Serve: Before serving, spoon 1 teaspoon of the reserved gooseberry purée on top of each fool and decorate with mint leaves if using.
Recipe Tips
- Choose Ripe Gooseberries: Look for firm, ripe gooseberries with a vibrant color for the best flavor in your dessert.
- Taste as You Go: Adjust the amount of elderflower cordial to your liking. Start with less and add more if you prefer a sweeter taste.
- Whisk Cream Carefully: When whisking the double cream, stop when soft peaks form. Overwhipping can make it too stiff for folding in.
- Strain Well: Make sure to strain the gooseberry purée thoroughly to remove all skins and seeds. This will give your fool a smooth texture.
- Chill Properly: Allow the fool to chill in the fridge for at least 2 hours. This helps it set and enhances the flavors.
How To Store & Reheat Leftovers
- Refrigerate: First, let any leftover Gooseberry and Elderflower Fool cool to room temperature. Then, put it in an airtight container and store it in the fridge. It will stay good for up to 2 days.
- Freeze: Freezing this leftover Gooseberry and Elderflower Fool is not recommended, as it can change the texture. If you choose to freeze it, store it in a container for up to 1 month. Thaw it in the fridge overnight before serving.
Nutrition Facts
Serving Size: 1 serving (approximately 125g)
- Calories: 273
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 63mg
- Sodium: 20mg
- Potassium: 119mg
- Total Carbohydrate: 24g
- Dietary Fiber: 1g
- Sugars: 19g
- Protein: 2g
Try More Mary Berry Recipes:
- Mary Berry Mulled Wine
- Mary Berry Chocolate Cupcakes
- Mary Berry Banana Fruit Bread
- Mary Berry Drop Scones
- Mary Berry Blueberry Muffin Recipe
- Mary Berry Vanilla Custard
Mary Berry Gooseberry And Elderflower Fool
Description
This delicious Gooseberry and Elderflower Fool is a quick and easy dessert that’s creamy and refreshing. With simple ingredients like gooseberries and elderflower cordial, you can whip up this delightful treat in no time. It’s perfect for warm days and can be topped with crispy mint leaves for added flavor!
Ingredients
Instructions
- Prepare the Gooseberries: Measure and combine the gooseberries, caster sugar, and elderflower cordial in a medium saucepan.
- Cook the Mixture: Place over high heat and cook for about 5 minutes, stirring until the sugar has dissolved and the fruit is soft.
- Blend and Strain: Blitz the mixture with a hand blender until smooth, then strain through a sieve to remove skins, tops, and tails. Set aside to cool.
- Reserve Some Purée: Set aside 6–8 teaspoons of the cooled gooseberry purée for decoration.
- Whisk the Cream: In a separate bowl, whisk the double cream until soft peaks form.
- Fold in Yogurt: Gently fold the Greek yogurt or crème fraîche into the whipped cream until combined.
- Combine with Purée: Carefully stir in the cooled gooseberry purée until well mixed.
- Chill: Divide the mixture among your chosen glasses or pots and refrigerate for at least 2 hours to set.
- Serve: Before serving, spoon 1 teaspoon of the reserved gooseberry purée on top of each fool and decorate with mint leaves if using.
Notes
- Choose Ripe Gooseberries: Look for firm, ripe gooseberries with a vibrant color for the best flavor in your dessert.
- Taste as You Go: Adjust the amount of elderflower cordial to your liking. Start with less and add more if you prefer a sweeter taste.
- Whisk Cream Carefully: When whisking the double cream, stop when soft peaks form. Overwhipping can make it too stiff for folding in.
- Strain Well: Make sure to strain the gooseberry purée thoroughly to remove all skins and seeds. This will give your fool a smooth texture.
- Chill Properly: Allow the fool to chill in the fridge for at least 2 hours. This helps it set and enhances the flavors.
Mary Berry Gooseberry and Elderflower Fool