Elderflowers are in season during June and July. Wash the flower heads well before use, especially those that have been picked from the roadside.


900g (6 cups) fresh gooseberries, topped and tailed or trimmed (or 900g/4 cups canned gooseberries)
Flower heads from 2–3 elderflower stems
140g (3/4 cup) caster (superfine) sugar
150ml (2⁄3 cup) water
400ml (1 3/4 cups) double (heavy) cream


Place the gooseberries, elderflowers and sugar in a saucepan with the water and bring to the boil.

Reduce the heat and simmer for 10 minutes until the fruits have softened.

Remove the flowers, then set the mixture aside and allow to cool completely. In a large bowl, whip the cream until thickened.

In 4 glasses, alternate layers of whipped cream and fruit purée, finishing with a swirl of the cream. Chill in the refrigerator for at least 15 minutes.

Serve alone or with some shortbread biscuits or cookie.