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Gooseberry and Elderflower Fool

Simple, fun and with sensational sweet-sharp flavour, this gooseberry and elderflower fool is summer in a glass. I’m not sure why gooseberries aren’t used more regularly; they are one of the great summer berries and the gentle, sophisticated flavour of elderflower really enhances this dish.

Dish Difficulty: Easy
Serves: 4


200g fresh gooseberries
150g caster sugar
200ml double cream
200ml crème fraîche
50ml elderflower cordial
Half a vanilla pod

Gooseberry and Elderflower Fool | Corner House Restaurants
  1. Gently cook the gooseberries with 100g of the sugar. You want them nicely poached so that they are a little mushy, but do not break down into a purée.
  2. Split the vanilla pod and scrape out the vanilla. Lightly whip the cream and vanilla. Add the crème fraîche, and remaining sugar, and whip until it reaches a ribbon stage. Store in the fridge.
  3. To serve, put some gooseberries at the bottom of a water glass and ripple more gooseberry through the cream. To finish add a little elderflower cordial on top.

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