Gooseberries, double cream and elderflower cordial combine to make a light dessert for the summer.
Ingredients
- 500 g gooseberries
- 70 g caster sugar
- 3 tbsps elderflower cordial
- 200 ml double cream
Servings:
Instructions
- Put the gooseberries into a saucepan with the cordial and sugar. Cook over a low heat for about 5 minutes until the skins start to split. This will take about 5 minutes.
- Set aside to cool then crush a little with a fork. While the gooseberries are cooling whip the cream into soft waves, then gently fold in the cooled gooseberries.
- Divide between four glasses then chill until ready to serve.
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