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  • The Wild Foodie

Gooseberry and Elderflower Fool

Updated: May 2, 2019

Sometimes you just don’t have time to go out and make an Elderflower cordial so here is a dessert that uses Elderflowers in their natural state, straight from the tree. This delicious dessert serves 4 greedy people (probably 6 normal people) and takes very little time to make. You are going to need some Muslin though, pop down to your local cookshop and get some, you can re-use it over and over and it is so useful!


Learn to forage your own fruit and flowers. Visit our Wild Food and Foraging book shop.

Oh, and if your really lucky you might have been really lucky and been able to forage the native or Wild Gooseberry!


Gooseberry and Elderflower Fool


Ingredients:

450g Gooseberries - top and tail them

4 tbsp Water

10 heads Elderflower

3 tbsp Golden Caster Sugar

1 Tbsp Icing Sugar

Rind of half a Lemon

300ml Double Cream


Firstly wrap the Elderflower heads in Muslin and tie the bag securely. Place the Gooseberries in a large pan with the Caster sugar, the muslin bag, the lemon rind and the water - then bring to the boil. Gently cook until the Gooseberries are soft and begin to release their juices. Once the Gooseberries start to break up your there, help them on their way a little with a fork making sure there is no whole Gooseberries left. Using a spoon remove the Lemon Rind and the Muslin bag from the mix. Make sure you squeeze all of the juices out of the bag into the Gooseberry puree mix, then set aside and allow to cool.


Now add the Icing sugar to your cream and gently whip until you get to soft peaks and then gently stir in the half of the Gooseberry mix trying not to knock the air out of the mix.

Now to plate up.. I use tall large cocktail glasses! In one of the cocktail glasses spoon in a large spoonful of the cream (to be a little flash pour it in on the slant). Now spoon a spoonful of the Gooseberry puree onto the cream. Build layers of the two until the glass is full and then repeat the process until all of your glasses are full.


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Now you can refrigerate the puddings until ready. To serve you can decorate with more Elderflowers (just the Elderflowers, stalks removed), some finely chopped mint or even some broken meringues or digestive biscuits, its simply up to you!


One way or another this tongue tingling, sharp but sweet pudding is a lovely finish to a meal and this classic pairing of Elderflower and Gooseberry is simply lovely.


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