A traditional English recipe lovely for summer entertaining. There is no need to top and tail the gooseberries as they are sieved to make the purée.
450g (1 lb) gooseberries
2 tbsp elderflower cordial
1 tbsp water
55g (2 oz) caster sugar
300ml (½ pint) double cream
1. Put the gooseberries into an AGA stainless steel saucepan with the elderflower cordial, water and sugar.
2. Heat on the simmering plate until just boiling then transfer to the simmering oven for about 20 minutes or until soft.
3. Sieve the gooseberries to remove all the skin and pips. Taste for sweetness and add more sugar if desired. Cool.
4. Whip the cream until thick but not stiff and fold in the gooseberry and elderflower purée. Spoon the mixture into four pretty glasses, chill then serve with a crisp biscuit.
Conventional cooking: Cook the gooseberries on a low heat on the hob for about 10 minutes or until soft.