Gooseberry & elderflower mess


Gooseberry & elderflower mess

Gooseberry & elderflower mess
Gooseberry & elderflower mess

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

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