Gooseberry and Elderflower Fool it is then.
Alan, who has dreams of making Elderflower champagne, generously offered to bring me some flowerheads when he went a-foraging for his own - that'll be 5 for me and about 24 for him then. Thanks.
He's a 'hunter-gatherer' at heart and never happier than when creeping through the hedgerows on the q.v.for something to snarf; 'food for free' might be his motto. While I might have skipped down the lane with a dainty little wicker basket and some itsy-bitsy scissors - my man is equipped and tooled up. It's a dangerous beast the Elder Tree.
By mid afternoon I have my flowerheads and gooseberries in the pan - a couple of spoonfuls of sugar, lemon zest and a splash of water later and we're ready to simmer. (Thanks to Hugh Fearnley-Whittingstall for the recipe.) A 'splash' I think is rather vague - one woman's splash is another's deluge. I am to regret my generous nature when the cooked fruit is very obviously sitting in too much liquid. Never mind, a little gelatine along with the whipped cream assures a set and if it's more of a mousse and less of a fool, well, so what? Hard to believe that the dessert in the glass above is a subtle melange of summer fruits, flowers and cream isn't it? Looks more like Polyfilla. Food photography is a difficult thing n'est-ce pa?