Here’s the recipe from my July ‘Culinary Calendar’ column for The Arbuturian magazine:
Gooseberry Fool (serves 6)
500g gooseberries, washed and with the spiky tops and tails twisted off
3tbsps elderflower cordial
150ml double cream
200ml freshly made custard
1. Heat the gooseberries in a pan with the elderflower cordial just until the berries burst. Don’t go further or they’ll go to mush. Give the gooseberries a gently press with a fork and then chill.
2. Whip the cream until it falls in soft folds.
3. Carefully fold the gooseberries into the custard and then gently add in the whipped cream.
4. Chill until you need it and serve in glass dishes with sponge fingers or shortbread biscuits alongside.