ALL SET for summer
Jul 23, 2020
5 minutes
Gooseberry cream & elderflower jelly pots
• Makes 6 • Prep 10 mins plus 5 hrs chilling • Cook 15 mins
300 g green gooseberries, topped and tailed
100g caster sugar
600ml double cream
2 gelatine sheets
100ml elderflower cordial shortbread biscuits, to serve (optional)
1 Put the gooseberries in a frying pan with 25g sugar and gently heat until tender, but not pulpy.
2 Put the cream and remaining sugar into a second small pan, bring to the boil, then reduce the heat and simmer for 3 mins. Remove from the heat and stir in the gooseberries and any pan juices. Divide between six dessert glasses and chill until firm, about 2 hrs.
To make the elderflower jelly, soak the gelatine sheets in a little water. Warm the cordial in a small pan
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