Student cookbook: Gooseberry and elderflower fool

One good use for tinned fruit, which conceals the fact that it's from a tin, is a fool – a mixture of pureed fruit, custard and yoghurt or creme fraiche. Serve helpings in little glass dishes (easy to find in charity shops) and they look really chic. Serves: 2-3 Cooking time: 35 mins 1 x 300g can of gooseberries 1 tbsp elderflower cordial 150g custard 2-3 heaped tbsp Greek yoghurt Drain the gooseberries and whizz them in a food processor or liquidiser. Strain them through a sieve into a bowl. Add the elderflower cordial and custard and mix well. Add the yoghurt and mix through lightly to create a marbled effect. Pour or spoon the fool into little glasses or glass dishes and chill for up to 30 minutes, if you've got time. Tip: You could replace the gooseberries with tinned rhubarb, raspberries, apricots or mango puree.