Gooseberry & Elderflower Fool

Serves 2 

Ingredients

120g Gooseberries

150ml Jersey Double Cream

30g Sugar

4tbsp Elderflower Cordial

2tbsp water

Method

Top and tail the gooseberries. Add to a pan with sugar, water and elderflower cordial. Bring to a boil and simmer until sugar dissolves and the gooseberries start bursting open. Remove from the heat and leave to cool completely.

In a bowl whisk the cream until it becomes light and fluffy but do not over whip. Add 3/4 of the gooseberries and sauce and stir throughout the cream.

Serve in small dessert glasses. Top off with the rest of the gooseberries and sauce and garnish with mint.