Tart gooseberries are gently softened with elderflower cordial, then folded through cream for a cool, lightly floral summer dessert.
Ingredients
- 500g, topped and tailed Gooseberries
- 75g Caster sugar
- 3 tbsp Elderflower cordial
- 2 tbsp Water
- 300ml Double cream
- 100g Natural yoghurt
Method
- Top and tail the gooseberries, rinse them and put them in a saucepan with the measured water, caster sugar and elderflower cordial.
- Cover and cook over medium-low heat for 8–12 minutes, stirring once or twice, until the fruit has burst and is completely soft but still has some texture.
- Uncover and simmer for 1–2 minutes if there is a lot of liquid. Taste; add a little more sugar only if the fruit is sharply sour. Transfer to a shallow bowl and cool, then refrigerate until completely cold.
- Pour the double cream into a chilled bowl and whisk to soft peaks: it should hold a gentle shape but still fall from the whisk. Fold in the natural yoghurt until smooth.
- Fold about two-thirds of the cold gooseberry mixture loosely through the cream to make visible ripples rather than a uniform colour. Spoon into six glasses or bowls.
- Spoon the remaining fruit over the top, cover and chill for at least 1 hour. Serve cold.
Allotment tip
Cool the gooseberry compote completely before folding it into the dairy; warm fruit melts the cream and removes the light, rippled texture.