Prep time:
Cooking time: 12 hours
Total time:
Serves: 4
50ml double cream
250ml whole milk
2 egg yolks
50g caster sugar
½tsp cornflour
1tbsp elderflower cordial
300g gooseberries, washed, topped and tailed
1tsp elderflower cordial
150ml double cream
50g caster sugar
Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing of elderflower, a short-lived taste of summer and one to make the most of. If foraging for your own elderflower choose a warm sunny morning as the flavour is in the pollen, so rain will wash it away. Don’t rinse the flowers, just gently shake outside to lose any insects; alternatively, use a good quality ready-made elderflower cordial. This is lovely served with lemon shortbread.
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