Here is a great recipe for gooseberry and elderflower fool.
4 tbsp water
10 heads elderflower
4 tbsp granulated sugar
½ pint crème fraîche
sprigs of lemon balm, mint or elderflower to decorate
Top and tail the gooseberries and place in a large pan with the water and heat gently, add the sugar and simmer gently until the gooseberries begin to soften and release their juices.
Wrap the elderflower heads in some muslin, tie and put in with the gooseberries. Simmer gently for about 15 minutes.
Remove the elderflower infusion from the gooseberries and squeeze all the juices back into the fruit then discard the muslin bag.
Mash the gooseberry mixture with a fork, tip into a bowl and leave to cool.
Spoon a quarter of the gooseberry pureé into a small bowl and leave to one side.
Add the crème fraîche to the remaining gooseberry pureé and gently fold it in.
Spoon the reserved gooseberry pureé between the serving glasses. Layer the fool mixture on top of it and place the glasses in the fridge to chill until they are needed.
I actually made half the recipe just for the two of us and decorated the fools with sprigs of spearmint from the herb garden and added Paul's homemade biscuits. This one is a Grantham Gingerbread Biscuit (recipe from the trusty Be-Ro book.)