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Gooseberry and elderflower creams

Gooseberry and elderflower creams

By Ava Uthai
20’ Prep time
15’ Cook time
35’ Total time
454 Calories
6 Serving

Summary

These desserts pair the tartness of the gooseberries with the light, floral elderflower cream for a lovely sweet treat.
Ava Uthai 0 Followers

Step by Step

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Step 1

Put the cream and 25g sugar in a saucepan and bring to the boil. Simmer gently over a low heat for 2 minutes. Stir in 100ml elderflower cordial and simmer for a further 30 seconds. Remove from the heat and add 1 tbsp lemon juice. Cover the surface with cling film and set aside to cool.
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Step 2

Put the gooseberries in a second saucepan with the remaining 75g caster sugar, ½ tbsp lemon juice and 2 tbsp water. Heat through, stirring often, and simmer for 8-10 minutes, until the gooseberries have burst. Put the cornflour in a cup and stir in 1 tbsp water to make a paste. Stir into the simmering gooseberries, then continue stirring on the heat for 1 minute, until the mixture thickens. Add the remaining 1 tbsp cordial and divide between 6 small glasses, cups or ramekins. Allow to cool.
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Step 3

Carefully pour the elderflower cream over the cooled gooseberries, using the back of a tablespoon to stem the flow, leaving the fruit undisturbed. Chill for at least 4 hours, or for up to 48 hours, until set. Serve with thin almond biscuits, if liked.

Ingredient

  • Cornflour
    Cornflour
    1 tsp
  • Lemon
    Lemon
    1.5 tbsp
  • Elderflower cordial
    Elderflower cordial
    100 mls
  • Cooks' ingredients gooseberries
    Cooks' ingredients gooseberries
    300 grams
  • Double cream
    Double cream
    400 mls
  • Caster sugar
    Caster sugar
    100 grams

Nutrition Facts

View nutrition facts
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