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Gooseberry and elderflower creams
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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.
This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in June 2018.