Ingredients
- 400g gooseberries, topped and tailed
- 2 tbsp golden caster sugar
- 4 tbsp elderflower cordial
- 200ml Double cream
- 200ml Custard
Method
- Put the fruit into a pan with the sugar and 2 tablespoons of water. Bring to the boil and cook until most of the gooseberries have burst, which should take about 10 minutes, then drain
- Stir the cordial into the fruit and leave to cool completely
- Pour the cream into the cold bowl and whip until thick, then fold through the fruit and custard and serve (or chill until ready to eat – it’ll keep in the fridge for about 4 hours).
- You can decorate with elderflowers or a swirl of the reserved puree.
