zoom Gooseberry and elderflower creams
  • Save to your scrapbook
  • Save to your scrapbook

    Gooseberry and elderflower creams

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    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

    Ingredients

    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

    Method

    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.

    Your recipe note

    Edit your recipe note

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

    Comments

    Average user rating

    5 stars

    Glossary