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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

whipped cream

shortbread biscuits

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


Makes 25

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.

This is a recipe by
Darina Allen
View all my recipes

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