The BBC Good Food logo
Gooseberry cream & elderflower jelly pots

Gooseberry cream & elderflower jelly pots

By
Rating: 5 out of 5.5 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Makes 6

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

Nutrition: per serving
HighlightNutrientUnit
kcal616
fat54g
saturates30g
carbs31g
sugars31g
fibre1g
protein4g
low insalt0.08g
Advertisement

Ingredients

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.5 ratings

Sponsored content