Gooseberry and elderflower creams

Gooseberry and elderflower creams

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

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  • Serves6
  • CourseDessert
  • Prepare20 mins
  • Cook15 mins
  • Total time35 mins
  • Plusplus cooling and at least 4 hours chilling

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  • 400ml double cream
  • 100g caster sugar
  • 100ml elderflower cordial, plus 1 tbsp
  • tbsp lemon juice
  • 300g 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.


Typical values per serving when made using specific products in recipe


1,884kJ/ 454kcals



Saturated Fat












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5 out of 5 stars1 rating