Gooseberry Currant Fool
- 2 cups pink gooseberries
- 1 cup red currants
- splash elderflower cordial, optional
- 1/4 cup sugar
- small pinch salt
- 3/4 cup heavy cream
- 1/4 cup crème fraîche
- 1/4 cup confectioner's sugar
- 1 teaspoon pure vanilla extract
Combine gooseberries and currants in a medium skillet and set over a moderate flame. Add elderflower cordial, sugar and salt and stir well to combine. Add a tablespoon or two cold water to prevent scorching and cook until berries break down and juices bubble up and begin to thicken, about 5 minutes. Remove from heat and gently mash fruit to create a coarse purée. Let stand to cool and then refrigerate to chill. This process can be sped up by transferring mixture to a metal mixing bowl and setting in an ice bath.
Combine cream, crème fraîche, confectioner's sugar and vanilla in the bowl on an electric mixer. Beat to form stiff peaks. Fold in chilled fruit and mix until just combined. Serve immediately or chill for an hour or so.