a little seasonal recipe for you…

Gooseberry, elderflower & vanilla fools

Serves 6

300g topped & tailed gooseberries (or frozen gooseberries – thawed)

2 tablespoons  caster sugar

2 tbspn water

3 tbspn Bottlegreen Elderflower cordial (or your own homemade)

300ml Trewithen Cornish Farm Dairy double cream

½ teaspoon vanilla extract

250g fresh custard

 

  • Put the gooseberries in a pan with the sugar & water
  • Gently stew until the gooseberries are soft & pulpy.
  • Mix in the cordial & leave to cool
  • Whip the double cream with vanilla extract.
  • Mix the gooseberries with the custard.
  • Take 6 glasses & fill with alternate layers of cream & gooseberry custard.
  • Decorate with whole poached gooseberries

 

“Part of the secret of success in life is to eat what you like & let the food fight it out inside”

Mark Twain

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