Name: Gooseberry cream & elderflower jelly pots
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Makes 6
Cuisine: British
Ingredients: 300g / 11 oz green gooseberries topped and tailed; 100g / 4 oz caster sugar; 600ml / 1 pint double cream; 2 gelatine leaves; 100ml/3 ½ fl oz elderflower cordial; nice biscuits, like shortbread to serve (optional)

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Gooseberry cream & elderflower jelly pots

Gooseberry cream & elderflower jelly pots

Good Food team

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Makes 6

Easy

Prep: 10 mins

Cook: 15 mins

Plus chilling

A star rating of 4.8 out of 5.5 ratingsRate

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Gooseberries are often underused but they make a really glamorous summer treat

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Garden vegetable & goat's cheese quiche

A star rating of 4.8 out of 5.24 ratings

Ingredients

Nutrition

Units:

MetricUS

300g / 11 oz green gooseberries

topped and tailed
100g / 4 oz caster sugar
600ml / 1 pint double cream
2 gelatine

leaves
100ml/3 ½ fl oz elderflower

cordial
nice biscuits, like shortbread

to serve (optional)

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Nutrition: per serving

kcal616
fat54g
saturates30g
carbs31g
sugars31g
fibre1g
protein4g
salt0.08g

low

Method

step 1

Put the gooseberries in a frying pan with 25g of the caster sugar and gently heat until tender, but not pulpy.
step 2

Put the cream and remaining sugar into a small pan, bring to the boil, then simmer for 3 mins. Take off the heat and stir in the gooseberries and any pan juices. Divide the mix between 6 glasses and put in the fridge until they firm up – this will take about 2 hrs.
step 3

To make the elderflower jelly, soak the gelatine in a little water. Warm the cordial in a small pan – when you see it steaming, remove from the heat. Squeeze the gelatine leaves to remove the excess water, then stir into the hot cordial until they are completely melted. Add 100ml cold water, then transfer to a small jug.
step 4

Carefully pour a layer of the jelly mix on top of each glass of gooseberry cream – get the jug as close as possible so you don’t disturb the cream. Transfer the little pots to the fridge and chill for at least 3 hrs or until the jelly is set. Serve with biscuits, if you like.

Recipe from Good Food magazine, July 2011

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A star rating of 4.8 out of 5.5 ratings

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