Gooseberry fool with elderflower (serves 4)
Ingredients 800g cooking gooseberries, topped, tailed and washed 6tbsp elderflower cordial 2tbsp caster sugar Fresh mint, to decorate
For the custard 1tbsp caster sugar 280ml double cream 1 vanilla pod 3 egg yolks 1tsp cornflour
Method Put the gooseberries in a pan with the elderflower cordial and sugar. Simmer for about 10 minutes, until the gooseberries are thoroughly softened. Purée through a sieve (or in a blender if you want to include the crunchy pips) and allow to cool. Make the custard by gently heating the cream and vanilla pod in a saucepan to just under boiling point.
In a medium bowl, mix the egg yolks, sugar and cornflour to a smooth paste. Remove the vanilla pod from the hot cream, then reserve it to use again. Pour the cream over the paste, whisking all the time. Return the mixture to the pan and cook over a gentle heat, whisking constantly with a balloon whisk. Once the custard has thickened, pour into a bowl to cool.
Mix the custard and puréed fruit together and spoon into serving dishes or glasses. Chill in the fridge until ready to serve. Decorate with sprigs of mint.
Mark Price is managing director of Waitrose (ask_mark@waitrose.co.uk)
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