Prep 10 mins plus 5 hrs chilling
Cook 15 mins
300g green gooseberries, topped and tailed
100g caster sugar
600ml double cream
2 gelatine sheets
100ml elderflower cordial shortbread biscuits, to serve (optional)
1 Put the gooseberries in a frying pan with 25g sugar and gently heat until tender, but not pulpy.
2 Put the cream and remaining sugar into a second small pan, bring to the boil, then reduce the heat and simmer for 3 mins. Remove from the heat and stir in the gooseberries and any pan juices. Divide between six dessert glasses and chill until firm, about 2 hrs.
3 To make the elderflower jelly, soak the gelatine sheets in a little water. Warm the cordial in a small pan – when you see it steaming, remove it from the heat. Squeeze the gelatine leaves to remove the excess water, then stir into the hot cordial until completely melted. Add 100ml cold water, then transfer to a small jug.
4 Carefully pour a layer of the jelly mix over each glass of gooseberry cream – get the jug as close as possible so you don’t disturb the cream. Transfer the glasses to the fridge and chill for at least 3 hrs, or until the jelly is fully set. Serve with the biscuits, if you like.
PER SERVING 616 kcals, fat 54g, saturates 30g, carbs 31g, sugars 31g, fibre 1g, protein 4g, salt 0.1g
Iced trifle slice
Prep 20 mins plus overnight freezing
2 tbsp toasted flaked almonds
100ml condensed milk
300ml double cream
11/2 tbsp sherry
1 tsp vanilla bean paste or extract a few drops of yellow food colouring (optional)
1 gelatine sheet
3 tbsp icing sugar
12 sponge trifle fingers
1 Line a 900g loaf tin with cling film, then scatter in the almonds.
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