Mary Berry Gooseberry And Elderflower Fool

I made this gooseberry and elderflower fool on a whim one sunny Thursday when I had half a bottle of elderflower cordial left from a posh lemonade experiment and some slightly wrinkly gooseberries glaring at me from the back of the fridge. To be honest, I didn’t think it would turn into anything special—just a “use-it-up” dessert. But blimey, it’s the silkiest, most refreshing little treat I’ve made in ages.

The first attempt, I overcooked the gooseberries (mushy city), and my cream ended up a bit too stiff—looked more like mousse than fool. But once I nailed the ratios and timing, it came together like a dream. It’s creamy, tangy, floral, and ridiculously easy.

Let me show you how I fixed that—and made this one sing.

Why This One Works So Well

The key to this fool isn’t just the gooseberries—it’s what you don’t do with them. Most recipes cook them down too long, turning them murky and heavy. Here, they’re softened just enough to blitz, keeping that bright tartness.

And the elderflower? A whisper does more than a shout. Too much and it tastes like a scented candle. Just the right splash lifts everything into English garden territory.

Also: that swirl of purée on top? Optional but so worth it.

INGREDIENTS + WHY THEY MATTER

• Gooseberries (500g) – Sharp, tart, and totally underrated. They balance the richness of the cream. I used a mix of red and green—adds a bit of colour and depth.
• Caster Sugar (100g) – Dissolves quickly, softens the gooseberries, and takes the edge off their sourness.
• Elderflower Cordial (3–4 tbsp) – Floral and fragrant. I started with 2 tbsp, tasted, then added one more. Don’t go wild here.
• Double Cream (300ml) – For that thick, luscious base. I once tried single cream in a pinch—total flop.
• Greek-Style Yogurt or Crème Fraîche (100g) – Adds tang and lightness. I prefer Greek yogurt—it makes it feel just a bit fresher.
• Mint Leaves (optional) – For garnish. I candied mine once with egg white and sugar—bit of a faff, but so pretty.

Want to Change It Up? Here’s How

• No Elderflower Cordial? Try a tiny bit of rosewater—1 tsp max—or even lemon zest for a citrusy spin.
• No Greek Yogurt? Crème fraîche works beautifully. I tested both. Yogurt’s tangier, crème fraîche is creamier.
• Dairy-Free Version? Haven’t cracked it fully yet, but oat cream + coconut yogurt was… decent. Just not the same airy texture.
• Fruit Swap: I tried this with redcurrants—tasty but much runnier. Gooseberries hold better body.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Fruit turned mushy	Overcooked gooseberries	Just 5 minutes—until soft, not soupy
Cream too stiff	Overwhipped it	Stop at soft peaks—you’ll thank me later
Purée was gritty	Didn’t strain properly	Use a fine sieve and be patient
Too sweet	Added too much elderflower cordial	Start with 2 tbsp, then taste

HOW TO MAKE MARY BERRY’S GOOSEBERRY AND ELDERFLOWER FOOL

1. Cook the Fruit
   Add gooseberries, sugar, and 3 tbsp elderflower cordial to a saucepan. Heat over medium-high until the sugar dissolves and the fruit softens—about 5 minutes.
2. Blend + Strain
   Blitz with a hand blender until smooth. Push through a sieve to get rid of skins. It takes a minute—but totally worth it. Let it cool.
3. Set Aside a Swirl
   Reserve 6–8 tsp of the purée for the fancy topping.
4. Whip the Cream
   Beat cream until soft peaks form. Stop before it goes grainy—think soft and floppy, not rigid.
5. Fold Gently
   Add yogurt and fold until smooth. Then fold in the cooled purée. It should look like a marbled cloud.
6. Chill Out
   Spoon into glasses or little jars. Chill for at least 2 hours so it sets and the flavours meld.
7. Top + Serve
   Add a teaspoon of the reserved purée on top. Mint leaf if you’re feeling fancy.

TIPS FROM MY KITCHEN

• I always taste the purée before mixing—some gooseberries are surprisingly sweet.
• Don’t skip the chilling—it really changes the texture. Warm fool is not a vibe.
• Use a metal sieve—it’s much easier to push the purée through.
• I use my smallest jam jars—makes it feel café-level cute.

STORAGE + SERVING

• Fridge: Lasts 2 days in an airtight container. Gets slightly firmer over time—lovely.
• Freezer: Not ideal. I tried—texture got weird and icy.
• Serve With: Shortbread, gingernuts, or just a spoon and a quiet corner.
• Reheating: Don’t. It’s a chilled dessert!

FAQs – Real Query Answers

Q: Can I use frozen gooseberries?
A: Yes! I defrosted mine overnight in the fridge. Just drain any excess liquid before cooking.

Q: How do I stop it splitting?
A: Make sure the purée is fully cooled before folding it into the cream. Warm purée = sad, grainy fool.

Q: Can I make this the night before?
A: Absolutely. In fact, it’s better that way. The flavours deepen overnight.

Q: What if I don’t have a blender?
A: You can mash the fruit with a fork and strain it. It won’t be as silky, but still tasty.

Q: Is it supposed to be tart?
A: Yes—but nicely balanced. Add a bit more sugar or cordial if yours is too sharp.

Try More Recipes:

• Mary Berry Filo Apple Strudels
• Mary Berry Glazed Fruit Tartlets
• Mary Berry Lemon Tart With Lemon Passion Fruit Curd
• Mary Berry ANZAC Biscuits