Gooseberry And Elderflower Fool With Praline

Serves: 6-8

INGREDIENTS

500 grams fresh gooseberries, or use frozen and defrosted gooseberries
¼ cup elderflower cordial
1 cup caster sugar
3 eggs
1¾ cups whole milk
300 ml cream, chilled

Praline

¼ cup blanched almonds
½ cup sugar
¼ cup water

Gooseberries are in season for a very short time. But their flavour is delicious, especially with their classic partner - elderflower.

Share:

METHOD

1.  Place the gooseberries, elderflower cordial and ¼ cup of the sugar into a saucepan and poach very gently for 10 minutes until soft. Rub the cooked gooseberries through a sieve and leave the puree to cool.

2.  In a bowl, beat the remaining sugar with the eggs. Heat the milk until just below boiling point and pour slowly onto the eggs, stirring all the time. Stand the bowl over a saucepan of boiling water and stir constantly over a low heat until thickened. Remove the bowl and leave the custard to cool.

3.  Whip the cream until it just holds a peak. Fold the cold custard into the cold gooseberry puree and add the cream only until mixed. Divide between individual glasses and refrigerate for up to a couple of hours if wished. Serve garnished with praline.

Praline

1.  Bake the almonds at 180ºC for 10 minutes or until they are just lightly toasted. Cool a little and then chop coarsely. Sprinkle the almonds on a baking paper-lined tray and keep them close together.

2.  Stir in the sugar and water together in a saucepan and stir over a low heat until the sugar is dissolved. Stop stirring and then bring to the boil and boil rapidly until the mixture turns a golden toffee colour.

3.  Pour the toffee immediately over the almonds and leave to set. When cold break into pieces and chop with a heavy knife.

COOKS TIPS