Fools of all sorts are a favourite of mine! Blackcurrant, Raspberry, Strawberry, Gooseberry and Apricot. They all take me back to my childhood when a big crop in the garden meant you had to eat these lovely fruits day after day in different guises. This recipe will adapt perfectly to whatever soft fruits you have available.

Ingredients
1 lb Gooseberry (topped and tailed)
3 Tbs Elderflower Cordial
½ Pt of milk
½ Vanilla Pod
2 Egg yolks
2 Tbs Castor Sugar
1 Tbs Cornflour
½ pt double cream

Method
-Wash gooseberry place in a saucepan with the Elderflower Cordial and Simmer on a low heat until soft.
-Blitz in a food processor, pass through a fine sieve and leave to get cold.
-Bring the milk and vanilla pod up to the boil, in a separate bowl.
-Mix egg yolks, castor sugar and Corn flour together until smooth.
-Pour the boiling milk on to the egg mix and stir until thickened- Sieve into a clean bowl and leave to get cold.
-Whip the cream to a firm folding consistency
-Fold the gooseberry Puree, egg custard and whipped cream together and spoon into glasses and chill for 3-4 hours before serving.

Almond Macaroons
2 Egg whites
4 oz Ground Almonds
3 oz Castor Sugar
1 oz Ground Rice
Almond Essence
Rice Paper
Blanched almond to decorate

Method
-Whilst the egg white into soft peeks
-Fold in the almonds, castor sugar and Ground rice and Almond essence
-Shape into 16 balls and place on rice paper
-Flatten the tops and place an almond on each
-Bake for 25-30 minutes @ 150° C until Golden
-When cold, break off excess rice paper and serve with the Gooseberry fools