Gooseberry Cream and Elderflower Jelly Pots
I love this time of the year as there is always something ready to eat from the garden. This is the first year that we have had a decent crop of gooseberries and I fully intend to make the most of them! This dessert is delicious and so easy to make, these red gooseberries are sweet enough to eat without huge amounts of sugar. I have halved the amount of sugar from the original recipe but you may need to increase the amount if you use tarter green gooseberries.
ingredients:
300g gooseberries, topped and tailed
50g caster sugar
600ml double cream
2gelatine leaves
100ml elderflower cordial
1. Put the gooseberries in a frying pan with 25g of the caster sugar. Gently heat, until tender, but not pulpy.
2. Put the cream and remaining sugar into a small pan and bring to the boil. Simmer for 3 minutes.
3. Take off the heat and stir in the gooseberries and any many juices.
4. Divide the mix between 6glasses and put it in the fridge until they firm up. (approx. 2 hours)
To make the elderflower jelly:
5. Soak the gelatine in a little warm water.
6. Warm the cordial in a small pan- when you see it steaming, remove from the heat.
7. Squeeze the gelatine leaves to remove the excess water, then stir into the hot cordial until they are completely melted.
8. Add 100ml of cold water, then transfer to a small jug.
9. Carefully, pour a layer of the jelly mix on top of each glass of the gooseberry cream- get the jug as close as possible so you don't disturb the cream.
10. Transfer the pots to the fridge to chill, until the jelly is set.
Serve and Enjoy!
