Gooseberry cream & elderflower jelly pots

Gooseberry cream & elderflower jelly pots

Gooseberries are often underused but they make a really glamorous summer treat

Difficulty and servings

Easy

MAKES 6

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 mins

plus chilling

Method

  1. Put the gooseberries in a frying pan with 25g of the caster sugar and gently heat until tender, but not pulpy.
  2. 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.
  3. 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.
  4. 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.

PER SERVING

616 kcalories, protein 4.0g, carbohydrate 31.0g, fat 54.0 g, saturated fat 30.0g, fibre 1.0g, sugar 31.0g, salt 0.08 g

Recipe from Good Food magazine, July 2011.

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Latest comments and suggestions

  • Binder photo margjb

    09 June 2011

    margjb rated and commented on this recipe

    5 stars

    Lovely, refreshing, summer in a glass. Simple and easy to make.

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  • Binder photo Caroline

    17 June 2011

    Caroline commented on this recipe

    OMG! Is that calorie count correct?

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  • Binder photo PoshPaws

    17 June 2011

    PoshPaws commented on this recipe

    Having made these, yes, I imagine it is correct Caroline. But then, with double cream and elderflower cordial, you wouldn't really expect it to be anything else! What I would say about these pots is that they are a true delight. Just make sure that you don't do what I did and make extra jelly. It's glorious stuff, but too much just adds too much sweetness. I made half the amount given, but I would say that it could have fed four instead of three. A little goes a long, long way with this one!

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  • Binder photo Jools

    19 June 2011

    Jools commented on this recipe

    Yummy - fresh and sunny - calories not an issue - I used half the recipe, poured into slightly bigger than shot glasses to serve as an element for a 'taster' dessert option, which don't have to be huge to be good!!

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  • Binder photo glorious

    19 June 2011

    glorious commented on this recipe

    defo going to make this with my own gooseberrys and elderflower cordial that I made last week

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  • Binder photo chez

    06 July 2011

    chez rated and commented on this recipe

    4 stars

    This is a lovely recipe and I will make it again but next time I think I will make it with a gingernut biscuit base.

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  • Binder photo Janet

    12 August 2011

    Janet rated and commented on this recipe

    5 stars

    Delicious. Served 10 in smaller glasses.

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Difficulty and servings

Easy

MAKES 6

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 mins

plus chilling

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)
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PER SERVING

616 kcalories, protein 4.0g, carbohydrate 31.0g, fat 54.0 g, saturated fat 30.0g, fibre 1.0g, sugar 31.0g, salt 0.08 g

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