What better way to incorporate the seasonal elderflower into your diet than with a delicious dessert?
- 900 g (6 cups) fresh gooseberries, topped and tailed or trimmed (or 900g/4 cups canned)
- flower heads from 2–3 elderflower stems
- 140 g caster (superfine) sugar
- 150 ml water
- 400 ml double (heavy) cream
- Place the gooseberries, elderflowers and sugar into a saucepan with the water and bring to the boil.
- Reduce the heat and simmer for 10 minutes until the fruits have softened.
- Remove the elderflower heads, then set aside and allow the mixture to cool completely.
- In a large bowl, whip the cream until thickened.
- In 4 glasses, alternate layers of whipped cream and fruit puree, finishing with a swirl of the cream.
- Chill in the refrigerator for at least 15 minutes.
- Serve on its own, or with some shortbread biscuits or cookies.
Kevin says, "Elderflowers are in season during June and July. Wash the flower heads well before use, especially those that have been picked from the roadside."