zoom Gooseberry and elderflower creams

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    Gooseberry and elderflower creams

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    Gooseberry and elderflower creams

    • Vegetarian
    • Gluten Free
    • Preparation time: 20 minutes, plus cooling and at least 4 hours chilling
    • Cooking time: 15 minutes
    • Total time: 35 minutes, plus cooling and at least 4 hours chilling

    Serves: 6


    400ml double cream
    100g caster sugar
    100ml elderflower cordial, plus 1 tbsp
    1½ tbsp lemon juice
    300g Waitrose Cooks’ Ingredients gooseberries, topped and tailed
    1 tsp cornflour


    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.

    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.

    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.

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    This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue


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