Give gooseberries a chance and you won't regret it says Mark Price.
Gooseberry fool with elderflower (serves 4)
800g cooking gooseberries, topped, tailed and washed
6tbsp elderflower cordial
2tbsp caster sugar
Fresh mint, to decorate
For the custard
1tbsp caster sugar
280ml double cream
1 vanilla pod
3 egg yolks
Put the gooseberries in a pan with the elderflower cordial and sugar. Simmer for about 10 minutes, until the gooseberries are thoroughly softened. Purée through a sieve (or in a blender if you want to include the crunchy pips) and allow to cool. Make the custard by gently heating the cream and vanilla pod in a saucepan to just under boiling point.
In a medium bowl, mix the egg yolks, sugar and cornflour to a smooth paste. Remove the vanilla pod from the hot cream, then reserve it to use again. Pour the cream over the paste, whisking all the time. Return the mixture to the pan and cook over a gentle heat, whisking constantly with a balloon whisk. Once the custard has thickened, pour into a bowl to cool.
Mix the custard and puréed fruit together and spoon into serving dishes or glasses. Chill in the fridge until ready to serve. Decorate with sprigs of mint.
Mark Price is managing director of Waitrose (email@example.com)