Gooseberry cream & elderflower jelly pots

Gooseberry cream & elderflower jelly pots

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(5 ratings)

Prep: 10 mins Cook: 15 mins Plus chilling


Makes 6
Gooseberries are often underused but they make a really glamorous summer treat

Nutrition and extra info

Nutrition: per serving

  • kcal616
  • fat54g
  • saturates30g
  • carbs31g
  • sugars31g
  • fibre1g
  • protein4g
  • salt0.08g
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  • 300g / 11 oz green gooseberries, topped and tailed



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

  • 100g / 4 oz caster sugar
  • 600ml / 1 pint double cream
  • 2 gelatine leaves



    A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

  • 100ml/3 ½ fl oz elderflower cordial
  • nice biscuits, like shortbread, to serve (optional)


  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.

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Comments, questions and tips

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14th Aug, 2017
I first commented on these lovely pots in 2011. I still think worth 5 stars. Re-comments the sugar levels it possible to reduce the sugar slightly also Waitrose elderflower cordial has a nice tang to it. Recently i made it doing a quarter of the recipe and it made 4 small pots so not feeling so guilty in eating it.
29th May, 2017
What a treat! Clearly not something for every day with all the calories and saturated fat as noted before but as a once-a-summer special, I can definitely recommend it. The tartness of the gooseberries against the cream and the lovely fresh jelly layer combined to a very classy pud! I made half measures and it produced enough for four 125ml ramekins.
3rd Jun, 2013
The calorie count is not an issue for me - but 30 grams of saturated fat per serving, when 20 grams per day is considered the maximum for women, is well over the limit! Of course it tastes lovely - but a lower fat version would be a whole lot healthier for the arteries.
12th Aug, 2011
Delicious. Served 10 in smaller glasses.
6th Jul, 2011
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.
19th Jun, 2011
defo going to make this with my own gooseberrys and elderflower cordial that I made last week
19th Jun, 2011
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!!
poshpause's picture
17th Jun, 2011
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!
17th Jun, 2011
OMG! Is that calorie count correct?
9th Jun, 2011
Lovely, refreshing, summer in a glass. Simple and easy to make.
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