GOOSEBERRY CREAM & ELDERFLOWER JELLY POTS
Gooseberries are often underused but they make a really glamorous summer treat
Provided by Good Food team
Categories Dessert, Dinner, Supper
Time 25m
Yield Makes 6
Number Of Ingredients 6
Steps:
- Put the gooseberries in a frying pan with 25g of the caster sugar and gently heat until tender, but not pulpy.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 616 calories, Fat 54 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.08 milligram of sodium
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