Gooseberry Fool with Elderflower Jelly.

For the elderflower jelly pour half a glass of white wine and half a glass of water into a saucepan with sugar and / or honey to taste.
Bring to the boil and cook off the alcohol. Take off the heat and place half a dozen or so elderflower rosettes into the liquid and leave to cool and infuse.
When the liquid is cool discard the flowers and strain the liquid.
Reheat and add glelatin (i used powdered but you can get sheets too - just follow the instructions on the packet).
Allow to cool again and pour into glasses or a bowl and place in the fridge to set.
For the fool place your gooseberries in ina  sauce pan with a splash of water and sugar.
Cook through until the gooseberries collapse (I remove a few before they do for decorating the top).
Push through a sieve and allow to cool.
Whip double cream until it is thick  and fold in the gooseberry puree and custard.
Spoon onto the top of the set jelly and decorate with the reserved gooseberries.

*When elderflowers are out of season you could use elderflower cordial rather than infusing the flowers.