Gooseberry and elderflower creams

Name: Gooseberry and elderflower creams
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 400 ml double cream; 100 g caster sugar; 100 ml elderflower cordial, plus 1 tbsp; 1½ tbsp lemon juice; 300 g Cooks' Ingredients Gooseberries, topped and tailed; 1 tsp cornflour

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

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Vegetarian

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

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Ingredients

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

Method

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.
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.
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.