Gooseberry and Elderflower Fool
As the Summer goes on and the gooseberries mature, less sugar is needed for this fool.
Serves 6 approximately
450g (1lb) gooseberries
3-4 elderflower heads, tied in muslin
175g (6oz/3/4 cup) sugar
300ml (10fl oz /1 1/4 cups) water
Barely cover the green gooseberries with the elderflower heads tied in muslin with the stock syrup.
Bring to the boil and cook until the fruit bursts, about 5 – 6 minutes.
Liquidise, puree or mash the fruit and syrup and measure. When the puree has cooled completely, add 1/3 – 1/2 of its volume of softly whipped cream according to taste.
Note: If you want to make the fool a little less rich, use less cream, and fold in one stiffly beaten egg white instead.
Jane's Biscuits - Shortbread Biscuits
6oz (175g/1 1/4 cups) white flour or Spelt
4oz (110g/1 stick) butter
1 1/2oz (40g/scant 1/4 cup) castor sugar
Put the flour and sugar into a bowl, rub in the butter as for shortcrust pastry. Gather the mixture together and knead lightly. Roll out to 1/4 inch (7mm) thick. Cut into rounds with a 2 1/2 inch (6cm) cutter or into heart shapes. Bake in a moderate oven 180°C / 350ºF / Gas Mark 4 to pale brown, 8-15 minutes, depending on the thickness of the biscuits. Remove and cool on a rack.
Serve with fruit fools, compotes and ice creams.
Note: Watch these biscuits really carefully in the oven. Because of the high sugar content they burn easily. They should be a pale golden - darker will be more bitter.
However if they are too pale they will be undercooked and doughy. Cool on a wire rack.