Gooseberry And Elderflower Fool | Sweet Treats 3

In this episode of Sweet treats Chef Tess Ward shows us how to make a Gooseberry and Elderflower fool.
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Ingredients:
500 g Gooseberries
2 tbsp Honey
4 tbsp Elderflower Cordial
Juice of a lemon
350 ml Thick Greek Yoghurt
STEP 1: COOK GOOSEBERRIES
Wash the gooseberries thoroughly, top and tail them, then place in a wide heavy-bottomed pan with the honey, cordial and lemon juice. Simmer over a gentle heat until all the gooseberries have burst.
STEP 2: CHILL
Lightly crush with a fork, tip into a bowl to cool and chill for at least 2 hrs. This can be done up to 2 days ahead.
STEP 3: MIX AND FINISH
Swirl in the cooked gooseberries into the yoghurt to give a rippled effect. Spoon the fool into glasses and chill until you are ready to serve.