Gooseberry and Elderflower Fool

Celebrating spring ingredients, here is a quick and easy to prepare dessert that is packed full of flavours. We love desserts in our house, and this dish is one of the reasons why.

For the compote
500g gooseberries
40g caster sugar
15ml elderflower cordial

Place all ingredients in a pan and cook gently until the gooseberries begin to break down.
Cool the compote in the fridge and then blend to a coarse puree.

For the fool
300g Gooseberry Compote
250ml Semi whipped double cream
30ml Elderflower cordial
5ml Lemon juice
35g Caster sugar

Half whip the cream and then add the sugar, cordial, lemon juice and the compote and carefully fold together. Taste and correct sweetness if necessary, place the complete mix into clear glasses and garnish with fresh mint and summer berries. Now all that’s left to do it tuck in and enjoy.

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This recipe was provided by Kirsty from Eclectic Catering.
Kirsty is the founder of Eclectic Catering; a Private Chef in London Offering Catering Services.

You can take a look at her website here.