Gooseberry and elderflower trifles

Name: Gooseberry and elderflower trifles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 400 g gooseberries; 4 tbsp caster sugar; 4 tbsp elderflower cordial; 14 ginger nut biscuits; 200 ml fresh vanilla custard; 250 ml couple cream

This twist on the classic trifle uses sharp, slightly sweet gooseberries, fresh vanilla custard, crumbled ginger nuts and is topped with cream whipped with floral elderflower cordial.

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Vegetarian

Serves4
CourseDessert
Prepare15 mins
Cook10 mins
Total time25 mins
Pluschilling

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400g gooseberries
4 tbsp caster sugar
4 tbsp elderflower cordial
14 ginger nut biscuits
200ml fresh vanilla custard
250ml couple cream

Put the gooseberries in a saucepan with 2 tbsp sugar and 4 tbsp water. Cover with a lid and cook for 7-8 minutes, until the fruit has just collapsed. Remove from the heat and stir in 2 tbsp elderflower cordial; set aside to cool. Meanwhile, crush 12 ginger nuts to coarse crumbs. Divide ½ the biscuits between 4-6 glasses. Top with ½ the gooseberries and their juices and press down with a teaspoon.
Divide the custard equally between the glasses, then top with the remaining ginger crumbs, followed by the remaining gooseberries. Press down again, then chill for an hour. Whisk the cream with the remaining 2 tbsp sugar and cordial, until it forms a soft, lolloping cloud (don’t over-whisk). Divide between the trifles, then crush the remaining 2 ginger nuts and scatter over the top.

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