Save to your scrapbook

    Gooseberry and elderflower trifles

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      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

    Gooseberry and elderflower trifles

    • Vegetarian
    • Preparation time: 15 minutes, plus chilling
    • Cooking time: 10 minutes
    • Total time: 25 minutes, plus chilling

    Serves: 4-6


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


    1. 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.

    2. 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. LH

    Your recipe note

    Edit your recipe note

    This recipe first appeared in the Harvest section of Waitrose Food, July 2016 issue. Download the Waitose Food app for the full issue


    Average user rating

    4 stars