Gooseberry & elderflower mess

Gooseberry & elderflower mess

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(1 ratings)

Prep: 20 mins Cook: 5 mins - 10 mins


Serves 6
We’ve given Eton mess a twist by swapping the strawberries for another classic fruit – gorgeous gooseberries

Nutrition and extra info

Nutrition: per serving

  • kcal505
  • fat41g
  • saturates25g
  • carbs32g
  • sugars33g
  • fibre2g
  • protein3g
  • salt0.1g
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  • 300g gooseberry (we used red ones - see tip below), tops pinched off



    The size of large grapes, but with a more spherical shape, gooseberries are related to the…

  • 50g golden caster sugar, plus 2 tbsp
  • 2 tbsp elderflower cordial
  • 600ml pot whipping cream
  • about 100g meringue (4-5 large nests), roughly crumbled


  1. Put the gooseberries, 2 tbsp water and 25g of the sugar in a small saucepan. Gently cook until the gooseberries are just softening and breaking down. Taste, adding more of the remaining 25g sugar as you need, then set aside to cool.

  2. Put the 2 tbsp sugar, the cordial and cream in a big bowl and whisk until soft peaks form, then cover and chill until ready to serve.

  3. Just before serving, swirl the gooseberry compote, cream and meringues together and spoon into serving glasses or bowls.

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Tips (1)

paddyswife's picture

I made this using my homemade elderflower lemon & vanilla cordial - gorgeous pud and really fresh tasting :)

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