Three Chimneys: Groset Fool

Back to desserts for this one, and something nice and simple after last week's kitchen panic (although it did taste good). Groset is just a Scots dialect word for gooseberry, so this week I was making gooseberry fool. Stew some gooseberries with a little sugar and elderflower cordial until soft. Purée them, then pass through a sieve. Whip cream, with a little more elderflower cordial, until stiff-ish. Fold in gooseberry puree to taste. Spoon into glasses. I had some puree left over, so I layered it with the fool in the glasses.