gooseberry and elderflower foolrating:
450g/1lb green gooseberries topped and tailed
4 tbsp water
10 heads elderflower
4 tbsp granulated sugar
1 thick strip of lemon rind
290ml/½ pint crème fraîche
sprigs of lemon balm, mint or elderflower
muslin to make the elderflower infusion
place the gooseberries in a large pan with the water and bring to the boil. Cook gently until the gooseberries begin to soften and release their juices.
wrap the elderflower heads in muslin, tie and push into the gooseberries. Allow to simmer gently for 15 minutes. Or don't feel inadequate if you just slosh in some elderflower cordial to taste!
roughly mash the gooseberry mixture with a fork or potato masher, or lightly pulse in a food processor. Tip into a bowl and set aside to cool.
remove the elderflower infusion from the gooseberries and squeeze all the juices back into the bowl. Discard the muslin bag. Spoon a quarter of the gooseberry pureé into a small bowl and set aside.
gently fold the crème fraîche into the remaining gooseberry pureé.
spoon the reserved gooseberry pureé between the serving glasses. Layer the fool mixture on top of that and place the glasses in the fridge to chill until they are needed.
decorate each serving with mint leaves or elderflower berries and serve with sponge fingers.