Gooseberry Cream & Elderflower Jelly Pots
Delight in the taste of summer with this refreshing Gooseberry and Elderflower Cream with a hint of sweetness. Creamy gooseberries come together with a delicate elderflower jelly layer, creating a harmonious dessert that is both light and luscious. Top it off with some nice biscuits for an extra crunch, or enjoy it on its own for a pure fruity indulgence.
— Constant Cookbook
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)
Instructions
- Put the gooseberries in a frying pan with 25g of the caster sugar and gently heat until tender, but not pulpy.
- 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.
- 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.
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
MAKES 6
Nutrition
- Calories: 616 calories
- Fat Content: 54 grams fat
- Saturated Fat Content: 30 grams saturated fat
- Carbohydrate Content: 31 grams carbohydrates
- Sugar Content: 31 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.08 milligram of sodium
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