Gooseberries, double cream and elderflower cordial combine to make a light dessert for the summer.
Gooseberry and Elderflower Fool (4)
Put the gooseberries into a saucepan with the cordial and sugar. Cook over a low heat for about 5 minutes until the skins start to split. This will take about 5 minutes.
Set aside to cool then crush a little with a fork. While the gooseberries are cooling whip the cream into soft waves, then gently fold in the cooled gooseberries.
Divide between four glasses then chill until ready to serve.