Gooseberry and Elderflower Fool

Preparation info
  • Serves


    • Difficulty


Appears in
The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

  • About

There’s something really appealing about a fool – it’s such a quintessentially English dessert, and almost ethereal in its lightness. Traditionally, fools were made with sieved fruit purées so were silky smooth and seed-free, and with custard and/or double cream. This fool is a healthier modern adaptation for cooks with no time for sieving and who like to retain the texture of the fruit.

You can make fool from any number of fruits, but for me gooseberry has the perfect tartness to c