Classic summer dish highlighting the bright flavor of gooseberries.
Ingredients (serves 6):
500 g (1 lb) gooseberries, topped and tailed
1 tbsp water
60 g (2 oz) butter
2 elderflower heads (optional)
Sugar, to taste
300 ml (1/2 pint) double cream, whipped until thick
Strips of blanched lime zest, to decorate
Swap double cream for natural yoghurt
- Put the gooseberries into a pan with the measured water, butter, and elderflowers, if using. Cover and cook gently for 5—10 minutes until the gooseberries are soft.
- Beat with a wooden spoon until smooth, and add sugar to taste. Leave to cool.
- Fold mixture into the cream. Turn into serving glasses and chill for 30 minutes. Decorate with lime zest.