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Ingredients
- gooseberries 300g, topped and tailed
- caster sugar 2 tbsp
- elderflower cordial 3 tbsp
- double cream 284ml
- vanilla extract 1/2 tsp
- fresh vanilla custard 250ml, buy in tubs from the chiller cabinet
Method
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Step 1
Put topped and tailed gooseberries in a pan with golden caster sugar and 2 tbsp water. Gently stew until the gooseberries are soft and pulpy. Mix in elderflower cordial and leave to cool.
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Step 2
Whip double cream with vanilla extract. Mix the gooseberry pulp with 250g fresh custard. Take 6 glasses and fill with alternative layers of cream and gooseberry custard. Decorate with whole poached gooseberries.
