Tom Beauchamp recipe: Gooseberry and elderflower fool with shortbread rounds

Tom Beauchamp, head of production and development at Sodexo, gives us his delightful recipe for gooseberry and elderflower fool with shortbread rounds

Published: June 20, 2016
Categories: ,

Gooseberry and elderflower fool with shortbread rounds

1 In a heavy bottomed pan, add 100g of the cordial, 50g of the honey, the butter, elderflower wine and the gooseberries and bring to a gentle simmer. Place a lid on top and cook gently until the berries start to pop.

2 Remove from the heat to cool and for the syrup to soak in to the fruit, making them beautifully plump. Stir a little to break the mixture down somewhat.

3 In another pan, add 200g of the cream and the remaining cordial and bring to the boil. Remove from the heat and pour over the yolks, whisking continuously.

4 Return to the pan and heat very gently until the mixture thickens but do not boil. Allow to cool.

5 Gently whisk the remaining cream until it just starts to thicken, then carefully fold in the rest of the honey.

6 While all the elements are still warm or soft enough to work with, artfully layer into glasses.

Tom Beauchamp


  • 500g fresh gooseberries topped, tailed and washed
  • 200g elderflower syrup or cordial
  • 50g elderflower wine
  • 100g blossom honey
  • 50g unsalted butter
  • 4 large egg yolks
  • 500g double cream
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