Gooseberry and Elderflower Fool

A dreamy summer dessert featuring poached gooseberries, elderflower cordial, whipped cream, and crunchy ginger biscuits.

Vegetarian Dessert Fruit Summer No-Bake

Estimated Nutrition

Calories

741.4

kcal / serving

2965.5 kcal total

Carbs

60.5g

per serving

242 g total

Fat

54.6g

per serving

218.4 g total

Protein

3.8g

per serving

15.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

CondimentsSauces

tbsp

Elderflower Cordial

Dairy

400

Double Cream

Fruits

250

Gooseberries

topped, tailed and halved

NutsSeeds

handful

Elderflower

to garnish

Other

200

Ginger Biscuit

Method

Top the glasses with the cream mixture, biscuit crumbs, and elderflowers.

Whisk 400ml double cream to soft peaks and fold in the gooseberry puree.

Divide the gooseberry and biscuit mixture into four glasses.

Simmer sugar, cordial, and 250g gooseberries in a pan until soft.

Mix the remaining whole gooseberries with the broken biscuit pieces.

Puree half of the cooked gooseberries in a food processor.

Crush 50g of biscuits into fine crumbs and break the rest into small pieces.

Cool the mixture and reserve a few gooseberries for decoration.