Gooseberry Cream & Elderflower Jelly Pots Recipe

In a saucepan, combine the gooseberries, sugar, and elderflower cordial. Cook over low heat until the gooseberries are soft, about 5 minutes.

Remove the saucepan from heat and let the mixture cool slightly. Then, using a blender or a food processor, blend until smooth.

In a small bowl, sprinkle the gelatin over 2 tablespoons of water. Let it sit for 5 minutes to bloom.

Heat the blended gooseberry mixture in the saucepan again over low heat. Add the bloomed gelatin and stir until completely dissolved.

Remove the saucepan from heat and let the mixture cool to room temperature.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the cooled gooseberry mixture into the whipped cream until well combined.

Pour the mixture into 4 serving pots or glasses.

Refrigerate for at least 2 hours, or until set.

Serve chilled and garnish with fresh gooseberries, if desired.