Adding only half the sugar at the start of the recipe means that you can adjust it to taste later, depending on the sharpness of the gooseberries you’re using.
SERVES 6 – 30 minutes
– 300g/10oz gooseberries (we used red ones), tops pinched off.
– 50g/2oz golden caster sugar, plus extra 2 tbsp.
– 2 tbsp elderflower cordial.
– 600ml pot whipping creamabout 100g/4oz meringues (4–5 large nests), roughly crumbled.
Step 1:Put the gooseberries, 2 tablespoons water and 25g/1oz of the sugar in a small pan. Gently cook until the gooseberries are just softening and breaking down. Taste, adding more of the remaining 25g/1oz sugar as you need, then set aside to cool.
Step 2:Put the extra 2 tablespoons sugar, the cordial and cream in a big bowl and whisk until soft peaks form, then cover and chill until ready to serve.
Step 3:Just before serving, swirl the gooseberry compote, cream and crumbled meringues together, and spoon into six serving glasses or bowls.
Note : PER SERVING 505 kcals, protein 3g, carbs 32g, fat 41g, sat fat 25g, fibre 2g, sugar 33g, salt 0.1g