Ingredients

• 4 tbsp caster sugar

• 4 tbsp elderflower cordial

• 250g/9oz gooseberries
• topped
• tailed and halved

• 200g/7oz ginger biscuits
• 400ml/14fl oz double cream

• elderflowers
• to garnish

Directions

• Put the sugar
• cordial and gooseberries into a pan and cook gently until just soft. Remove from the heat and allow to cool. Set aside a few gooseberries to use as decoration later.
• Crush a quarter of the ginger biscuits into fine crumbs
• and break the remaining biscuits into small pieces.
• Put half the gooseberries in a food processor and blend
• then set aside.
• Put the rest of the gooseberries in a bowl and mix with the broken biscuit pieces.

• Spoon the gooseberry and biscuit mix into four martini glasses.
• Whisk the cream until soft peaks form when the whisk is lifted. Carefully stir in gooseberry purée and then add it to the glasses.
• Sprinkle the biscuit crumbs over the top and decorate with elderflowers and reserved gooseberries.