Ingredients

Steps

• Simmer sugar, cordial, and 250g gooseberries in a pan until soft.
• Cool the mixture and reserve a few gooseberries for decoration.
• Crush 50g of biscuits into fine crumbs and break the rest into small pieces.
• Puree half of the cooked gooseberries in a food processor.
• Mix the remaining whole gooseberries with the broken biscuit pieces.
• Divide the gooseberry and biscuit mixture into four glasses.
• Whisk 400ml double cream to soft peaks and fold in the gooseberry puree.
• Top the glasses with the cream mixture, biscuit crumbs, and elderflowers.