- 500g/1lb 4oz gooseberries, topped and tailed
- 100g/3½oz caster sugar
- 3 tbsp elderflower cordial
- 200g/7oz double cream
- 100ml/3½fl oz thick Greek-style yoghurt or crème fraîche
- fresh mint sprigs, to decorate (optional)
Put the gooseberries, sugar and cordial in a saucepan. Cook on a high heat until the sugar has dissolved and the fruit is soft. Remove from the heat and reserve a quarter of the cooked gooseberries.
Blend the remaining cooked gooseberries in a blender or food processor, then sieve to remove the skins. Set aside to cool.
Whisk the cream in a bowl until soft peaks form when the whisk is removed from the bowl. Fold in the yoghurt and fold in the blended gooseberries. Divide between six glasses.
Leave the glasses in the fridge for at least 2 hours, to allow the fool to thicken.
To serve, spoon the remaining gooseberries over the top of the fool and decorate with the mint, if using. Serve with honey melts.