Berry & elderflower fools
Prep
20 mins
Cook
10 mins
Servings
4
Difficulty
Medium
You know, I've been making this dessert all summer and it's honestly become my go to when I want something special but don't have much time. The berries are absolutely packed with antioxidants, which makes indulging in this feel a little bit virtuous, and the whole thing comes together in just thirty minutes start to finish. What I love most is how simple it is, really just whipped cream folded with stewed berries and that gorgeous floral elderflower cordial. The shortbread gives you that lovely contrast of textures, and because I'm using quality ready made ones from Waitrose, there's literally no faffing about with baking. It's the kind of elegant looking pudding that makes you seem like you've been slaving away all afternoon, when actually you've barely lifted a finger.
Ella x
Ingredients
- 300 gramswaitrose love life berry mix(pack frozen Waitrose Duchy Organic Berry Mix)
- 100 gramscaster sugar(caster sugar, plus 1 tbsp )
- 300 mlsdouble cream(tub Waitrose Duchy Organic Double Cream)
- 3 tbspelderflower cordial
- 1waitrose duchy organic highland all butter shortbread rounds,(Waitrose Duchy Organic Highland All Butter Shortbread Rounds, to serve )
Detail level
Instructions
- 1
Put the berries and 100g sugar into a small saucepan with 2 tbsp water and place over a medium heat. Allow the berries to defrost and the sugar to start melting, stirring often.
- 2
When softened and melted, turn the heat up to a simmer and cook, stirring often, for 5-6 minutes, until reduced and syrupy. Allow to cool completely.
- 3
To assemble the fools, put the cream, remaining 1 tbsp sugar and elderflower cordial into a large mixing bowl and whip to soft peaks with a balloon whisk. Spoon some of the compote into the cream and use a spatula to gently ripple it through. Half the compote quantity will give you a gently fruity flavour, two-thirds will be quite zingy and sharp, so add it to taste.
- 4
Divide the fool between 4 small glasses or jars, then serve immediately or chill, covered, until needed. Remove from the fridge 30 minutes before serving, then serve with the shortbread.
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