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?
10 comments:
I can't even begin to imagine what this might taste like, never having experienced elderberry-anything-at-all. Fool? Champagne? Wine? Cordial? It boggles the mind that one would be cooking flowers and I am determined to find elderberries and try this....of course I have no idea of where to find elderberries over here......will google.
Goosegogs are not in the Colonies so I can't replicate. The pictures were lovely and the finished product looks refreshing and tart, like a young Britney Spears. Does it taste like tart mouse? Will you describe it for us? Please?
M'ear - I think a pretty bowl would have helped - I use my pyrex bowls for polyfilla too and now they are all out in the workshop. Bet it tasted yummy though.
Polyfilla - how funny. Num num.... Red gooseberries look much prettier when turned into anything, although my green ones are far more prolific, so I mix them.
Has the GA got "Wild Food" by Roger Phillips? A great book for the foraging type!
It sounds wonderful, although I suspect you are right about food photography! I have to say I have a bit of a hurdle to get over when it comes to gooseberries - I think the last time I ate them was in the form of bitter, bitter gooseberry crumble at school! Not being allowed to leave anything put me off well, until now, but you have made them sound slightly less scary!
One of my favourite puddings. In fact yesterday we polished off the rest of our gooseberry fool (didn't use the elderflowers). Am planning to forage today for elderflowers to make cordial. I love this time of year. And pity those who live without gooseberries!
I love elderberry cordial with sparkling water and I am partial to goosegogs too so I am absolutely sure I would love your fool/mousse.
Oh god I have not picked the gooseberries, the elderflowers will be going over, even up here. Tomorrow I am taking my aged FIL to Morecambe and have just got back from visiting younger daughter. Elder daughter comes next week. Don't these people know I have fools to make?
I think polyfilla is a bit harsh.
Bet it didn't taste like Polyfiller - it looks gorgeous to me. Will be interested to hear how the elderflower champagne went - I've been angling to make some elderflower cordial for days now, but can I get any citric acid for love nor money? Love the smell of elderflowers - no wonder people feel the urge to bottle them. Love goosegogs, too - mmmmm.
Will have to try the gooseberry elderflower combination. Have only had them separately. I suppose you could cheat and pour elderflower cordial over the gooseberries. Ours will be ready shortly.
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