Read the July / August 2012 edition online - Ollerton with Marthall

GOOSEBERRY
FOOL
Ingredients:
1 lb 2 oz (500 g)
gooseberries,
topped and tailed
1 orange zest
4 oz (110 g)
caster sugar
5 tbsp undiluted
elderfl ower cordial
1/2 pint (250 ml)
double cream
1/2 pint (250 ml)
Greek yoghurt
PREPARATION: Put the
gooseberries in a saucepan with
the orange zest, half the sugar
and 1 tbsp water. Bring to the
boil, then turn heat down low
and simmer gently for about 10
minutes, stirring occasionally,
until the berries have softened
and slumped. Add 2 tbsp of
the elderfl ower cordial and stir
in well. Purée in a processor
or strain it through a sieve.
Leave to cool. Put the cream
and yoghurt in a mixing-bowl,
add the sugar and the rest of
the cordial. Whisk well until
it holds its shape, then loosely
swirl in the gooseberries. Spoon
it into individual glasses. Serve
with homemade shortbread or
amaretti biscuits.