4 tbsp caster sugar
2 finely pared strips of lemon zest
12 medium heads of elderflower, plus a few to decorate
300ml double cream
Put the gooseberries into a pan with the sugar, lemon zest and a few splashed of water and throw the elderflower heads on top. Heat gently until the gooseberries begin to break up, then simmer for 15 minutes or so, stirring occasionally. Push the pulpy mush through a sieve and leave to cool completely.
Whisk the cream until soft peaks form, then fold into the gooseberry purée - either leaving it as a ripple or combining evenly. Refrigerate for a couple of hours before serving.
Spoon the chilled fruit fool into serving glasses and top each with a sprig of elderflower to decorate.