- 900g (2lbs) green gooseberries
- 2 or 3 elderflower heads
- 600ml (1 pint) cold water
- 450g (1lb) sugar
- Flavour whipped cream to taste with elderflower cordial.
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.
You may also like
Pumpkin Soup RecipeThick and creamy pumpkin soup recipe spiced with chili, ginger and black pepper. This soup is full of nutritious and it is a perfect choice for a quick, warming supper.
Homemade Chocolate Fondant...
Carrot CakeThis easy, incredibly moist carrot cake is perfect treat with an afternoon tea! Top it with creamy icing and serve it with whipped cream or toasted nuts for deeper flavor.