Gooseberry and elderflower fool

COOKING TIME 20–30 MINUTES

SERVES 4–6

450g (1lb) gooseberries, topped and tailed

60g (2oz) granulated sugar

10 elderflower heads

1 thick strip of pared lemon rind

300ml (11fl oz) crème fraîche

PUT THE GOOSEBERRIES AND SUGAR in a large saucepan with 4 tablespoons of water and bring to the boil. Simmer gently until the fruit starts to soften.

SET ASIDE A FEW ELDERFLOWERS to use as a garnish, then tie the remaining elderflower heads in a muslin bag with the piece of lemon rind. Add this to the pan and continue to simmer gently for a further 15 minutes.

REMOVE THE ELDERFLOWER BAG from the pan, squeezing all of its juices into the mixture. Use a fork to roughly mash the gooseberry mixture. Set aside to cool.

DIVIDE ABOUT ONE QUARTER of the gooseberry purée among serving glasses. Fold the crème fraîche into the remaining gooseberry purée and add this to the glasses. Garnish each glass with the reserved elderflowers.