I love this dessert: it’s light on the palate but full of flavour. Perhaps I’m biased but I think it could take lots more gooseberries in it!
I got in a bit of a mess dealing with the gelatine – next time I’ll use a spoon instead of my fingers, or maybe even gelatine powder would work as well.
- 250 ml elderflower cordial
- 350 ml water
- 6 gelatine leaves
- 100g poached gooseberries
- In a jug or bowl, combine the cordial and water and set aside. Soak the gelatine leaves in just enough water to cover, and leave for about 5 minutes.
- In a medium saucepan, gently warm up the cordial but do not boil.
- Squeeze the gelatine leaves to get rid of excess water, and stir in the cordial mix until the gelatine dissolves.
- Put the fruit in the bottom of a jelly mould or bowl and pour the jelly over the top. Cover and refrigerate to set overnight.
- Alternatively, you can serve the jelly in cubes as a dressing for another dessert (ice cream or meringue). Pour the unset jelly into a shallow tray and then cut into 1 cm cubes when set.
Taken from Wild Sugar Desserts by Skye Craig and Lyndel Miller. With thanks to Jan and Jerry Roberts for the trial run and photograph.