Gooseberry and Elderflower Fool with Lemon Biscuits

This classic dessert makes the most of gooseberries at the start of their season, when at their most tart. We’ve gone for a large serving bowl, but you can, of course, spoon the mixture into 8 individual glasses, if you prefer.

FOR THE BISCUITS

 75g unsalted butter, softened

 50g icing sugar, sifted

 1 medium egg yolk

 1tbsp elderflower cordial

 Finely grated zest 1/2 lemon

 125g plain flour, plus extra to dust

FOR THE GOOSEBERRY FOOL

 600g gooseberries, ends trimmed if woody, see GH TIP

 100g caster sugar

 300g Greek-style yogurt

 400ml double cream

 25g icing sugar

 50ml elderflower cordial

1 For the biscuits, in a large bowl using a handheld electric whisk, beat the butter and icing sugar until pale and fluffy. Add the egg yolk, elderflower cordial and lemon zest and beat until combined.

2 Add the flour and a pinch of fine salt and beat until the dough just comes together. Tip on to a work surface, shape into a disc, wrap and chill for at least 30min (up to 24hr), to firm up.

3 For the gooseberry fool, in a large pan, gently cook the gooseberries, caster sugar and 75ml water for 5-8min, stirring occasionally, or until soft and pulpy. Spoon out about 100g of the mixture to use as garnish. Mash remaining mixture in the pan and set aside to cool completely.

4 Preheat oven to 180°C (160°C fan) mark 4. Line 2 baking sheets with baking parchment. Lightly flour a work surface and roll out dough to 2-3mm thick. Using a 7cm plain or fluted round cutter, stamp out circles, re-rolling trimmings and stamping to get about 16 rounds. Transfer to the lined sheets, spacing slightly apart.

5 Bake the biscuits for 12-14min, or until pale golden. Leave to cool on the sheets for 3min, then transfer to a wire rack to cool completely.

6 In a large bowl, whisk the yogurt, cream, icing sugar and elderflower cordial until the mixture just holds its shape. Add ½ the mashed and cooled gooseberry mixture and whisk again until the mixture holds its shape. Add remaining mashed gooseberry mixture and roughly ripple through, then transfer to a large serving bowl. Chill until needed.

7 To serve, spoon the reserved gooseberry mixture over the fool. Serve with the biscuits. PER SERVING (with 1 biscuit) 470cals, 5g protein, 35g fat (22g saturates), 33g carbs (27g total sugars), 3g fibre

GET AHEAD Make the fool up to a day ahead, cover and chill until needed. Cover and chill reserved gooseberry mixture. Complete recipe to serve.

TO STORE Once cool, keep the biscuits in an airtight container at room temperature for up to a week.