Method

First top and tail the gooseberries.

Tie 2 or 3 elderflower heads in a little square of muslin, put in a stainless steel or enamelled saucepan, add the sugar and cover with cold water.

Bring slowly to the boil and continue to boil for 2 minutes.

Add the gooseberries and simmer just until the fruit bursts.

Allow to get cold.

Serve in a pretty bowl and decorate with fresh elderflowers. Serve with elderflower cream

Note: The tart green gooseberries must actually burst otherwise the compote of fruit will be too bitter.