Gooseberry & elderflower mess

Gooseberry & elderflower mess

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Cooking time

Prep: 20 mins Cook: 5 mins - 10 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
505
protein
3g
carbs
32g
fat
41g
saturates
25g
fibre
2g
sugar
33g
salt
0.1g

Ingredients

  • 300g gooseberries (we used red ones - see tip below), tops pinched off
  • 50g golden caster sugar, plus 2 tbsp
  • 2 tbsp elderflower cordial
  • 600ml pot whipping cream
  • about 100g meringues (4-5 large nests), roughly crumbled

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Method

  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.

Recipe from Good Food magazine, July 2013

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