Gooseberry & elderflower fool and blackcurrant & rosemary fool
Catherine says: “As a child I was always given the job of picking the gooseberries – the plants are pretty thorny and over the years I’ve noticed that the clever summer birds decimate my blackcurrant patch (as much as I allow them!) but still leave the gooseberries for me. Is there some message there? Gooseberry fool is one of the best desserts in my world – thank goodness the season is short, otherwise I’d be eating fool all summer and having to walk it off more than I do already!”
makes 4
Ingredients
For the gooseberry fool
200g gooseberries, washed, topped and tailed 50g caster sugar
2 tbsp elderflower cordial
200ml double cream
3 tbsp icing sugar
For the blackcurrant fool
200g blackcurrants, washed, topped and tailed
75g caster sugar
2 medium sprigs of rosemary
200ml double cream
3 tbsp icing sugar
4 sprigs of mint or rosemary, to decorate shortbread biscuits, to serve
Method
1 To make the gooseberry fool, combine the berries, sugar and cordial in a medium saucepan over a low heat and simmer for about 5 minutes. Remove this compote from the heat and leave to cool completely. Lightly whip the cream with the icing sugar until it reaches soft peak stage.
2 Set aside 2 tbsp of the compote, then gently combine the rest with the cream so that it creates a marbling effect. If serving the fools separately, neatly spoon the mix into small glasses, top with the reserved compote and leave to set in the fridge for an hour.
3 To make the blackcurrant fool, combine the berries, sugar and rosemary sprigs in a medium saucepan over a low heat and simmer for about 6 minutes until softened. Leave to cool, then remove the rosemary sprigs. Lightly whip the cream and icing sugar to soft-peak stage. Set aside 2 tbsp of the compote and gently combine the cream with the rest of it to create a marbling effect. 4 If serving separately, neatly spoon into small glasses, top with some compote and leave in the fridge for an hour to set. Alternatively, if serving the fools together, spoon some gooseberry fool into the base of a taller glass, followed by some of the gooseberry compote. Then top with some of the blackcurrant fool, topped with some of the compote.
5 To serve, place either a glass of each fool or the tall glass with both on a board or plate, decorate
with mint or rosemary sprigs and serve with shortbread biscuits.