“Creamy and sweet and oh so rich, always use double cream— that extra thick stuff would be excellent here. And use other fruit too as it starts to arrive.”
Serves 2
Prep time: 10 minutes (plus a few hours to cool the compote); cooking time: 10 minutes
INGREDIENTS
1 handful fresh gooseberries, topped, tailed and washed
1/2 tablespoon unrefined caster sugar
250ml double cream, semi-whipped
1 tablespoon elderflower cordial
A dusting of icing sugar
A few extra gooseberries for garnish
A piece of ginger sponge, optional
METHOD
Begin by making a compote. Add the gooseberries to a pan with the elderflower cordial and half of the sugar and cook gently on a medium hob for 5 minutes. It should taste like summer and not too sweet. Add more sugar if you wish. Allow this mix to cool in the fridge for a few hours.
Add the semi-whipped cream to a clean bowl and give it a further whip, but be careful to not overwhip it. It should be like a cloud.
Add the compote (reserving 2 teaspoons) and carefully fold together, adding icing sugar to taste if you wish, but try not to not lose the flavour of the gooseberries.
To serve, spoon the mixture into glasses and decorate with a few gooseberries and a teaspoon of compote. This goes great with a piece of warm ginger sponge or a ginger biscuit.