Gooseberry Fool with Lemon Shortbread
This lovely summery pudding conjures up images of quintessentially lazy summer days.
Combining the floral delicacy of the Elder alongside a tang of summer gooseberries, it's a pudding to impress.
Serves 4 people using standard wine glasses or 8 people using small tumblers.
Available from British Corner Shop
- 100ml of Bottlegreen Elderflower Cordial plus a further 35ml
- 1 tin of Hartley's Gooseberries in Syrup
- 8 Savoiardi Lady Fingers Biscuits
- 120g of Brown and Polson Cornflower
- 12g of Supercook Baking Powder
- 180g of McDougalls Plain Flour
- 50g of Silver Spoon Caster Sugar
- Silver Spoon Icing Sugar for decoration
To be Sourced Locally
- 1 Egg
- 150g of Butter
- 1 Lemon
- 300ml of Double Cream
- Punnet of Fresh Strawberries for decoration
Divide the cream into two bowls and beat until softly peaked.
In one bowl, add 35ml elderflower cordial, fold and set aside.
Puree the gooseberries, add them to the second bowl, stir and set aside.
Divide the Lady Fingers biscuits between the glasses and sprinkle on the remaining Elderflower cordial.
Add a layer of the gooseberry mixture, then a layer of elderflower cream.
Top with a strawberry and a twist of lemon peel. Chill for at least 2 hours.
To make the shortbreads, preheat the oven to 175°C.
Mix the cornflour with the plain flour and the baking powder.
Rub in the butter, add one egg yolk and the caster sugar along with half a teaspoon of finely grated lemon zest.
Place on a floured board and kneed until smooth. Cut into 24 small rounds and top each with a tiny sliver of lemon peel.
Bake for around 10 minutes, checking constantly. When cool, serve with a dusting of icing sugar alongside the fool.
Recipe Date: 9th June 2011. Recipe copyright of: Hannah Freeman