Berry & elderflower fools

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.

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.

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.

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.Cook’s tipLeftover compote will keep in the fridge in an airtight container or jam jar for 3 days. The assembled fools will keep for up to 6 hours in the fridge.