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.