Elderflowers announce the coming of summer. You can find them growing almost everywhere. The bulk of the bush is poisonous, containing cyanide, but the flowers and the berries are perfectly safe to eat.
They complement the tartness of the gooseberry, which happens to ripen at just the same time.
- 6 elderflower heads
- 300g gooseberries
- 3 tablespoons of caster sugar
- 200ml double cream
Heat the elderflowers, gooseberries, and sugar, in a pan, with a splash of water. Simmer for 10 minutes, until the gooseberries start to break up.
Rub through a sieve into a bowl.
Whip the cream to soft peaks and fold into the gooseberry and elderflower puree.
Divide into glasses and chill for a couple of hours before serving.