Gooseberry Fool With Elder Flower Recipes

GOOSEBERRY FOOL WITH ELDER FLOWER

Gooseberry Fool With Elder Flower image

Provided by Moira Hodgson

Time 1h

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 pints gooseberries
3/4 cup sugar
2 tablespoons elder flower concentrate
1 cup whipped cream

Steps:

Top and tail the gooseberries. Cook them with the sugar in a saucepan for about 15 minutes. Add the elder flower concentrate and mix in thoroughly. Chill.
Fold the gooseberries into the whipped cream. Add extra sugar or elder flower concentrate if necessary.

GOOSEBERRY FOOL

Gooseberry Fool image

Categories Berry Dairy Dessert Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 5

Ingredients

3 cups pink or green gooseberries (about 1 pound)
1/2 cup granulated sugar
1/2 cup well-chilled heavy cream
1/4 cup crème fraîche
1/4 cup superfine granulated sugar

Steps:

Pull off tops and tails of gooseberries and halve berries lengthwise. In a heavy skillet cook berries and granulated sugar over moderate heat, stirring occasionally until liquid is thickened, about 5 minutes. Simmer mixture, mashing with a fork to a coarse puree, 2 minutes more. Chill puree, covered, until cold, about 1 hour, and up to 1 day.
In a bowl with an electric mixer beat heavy cream with crème fraîche until it holds soft peaks. Add superfine sugar and beat until mixture just holds stiff peaks. Fold chilled puree into cream mixture until combined well. Fool may be made 3 hours ahead and chilled, covered.

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Put the gooseberries into a saucepan (there is no need to top and tail them) with 2 tablespoons of the sugar, the lemon zest, and the elderflower heads, if using. Cook over a low heat until the juices start to run from the gooseberries, then cover and cook for 5 minutes or until the berries are soft. Remove and discard the elderflower heads and add the rest of the sugar. Turn the heat up a little and cook for 4-5 minutes to reduce the liquid a little. Remove from the heat when it’s just beginning to catch on the bottom of the pan. Leave to go cold.
Remove and discard the lemon zest from the pan. Rub the fruit through a sieve into a large mixing bowl and stir in the elderflower cordial, to taste.
In another bowl, whip the cream until it just starts to form soft peaks. Carefully fold the custard into the gooseberry purée, followed by the cream, so that the mixture is nicely marbled. Spoon into 4 serving glasses and chill for at least 1 hour before serving. Serve with the sponge fingers.

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