Gooseberry Elderflower Syllabub

• 100 milliliters (31/2 fl oz) sweet white wine or elderflower cordial
• 1 lime, finely grated rind and juice
• 50g (2 oz) caster sugar
• 300 milliliters (10 fl oz) double cream
• 600g (1 lb 5 oz) gooseberries
• 125g (41/2 oz) caster sugar (if you add sweet cicely, reduce the sugar content to around 100g, taste and adjust as necessary)
• 2 tablespoons elderflower cordial (or other sweet cordial)
• 50g (2 oz) hazelnuts, toasted, skins removed and roughly chopped

1. Mix the first three ingredients together and leave to stand for several hours or overnight so that the flavours are fully blended.
2. Wash and top & tail the gooseberries. Gently melt 125g caster sugar and the elderflower cordial in a heavy based pan and add the gooseberries. Cook gently until the fruit is soft but not mushy (about 10 minutes). Leave to cool completely then refrigerate.
3. Start to whip the double cream and, as you do so, add the liquid. Continue until soft peaks form (the mixture will stiffen further in the fridge). Spoon gooseberries into serving glasses top with the syllabub. Refrigerate for at least 2 hours (will keep in the fridge for at least 24 hours) and, when ready to serve, scatter with the toasted hazelnuts to add texture.

milliliters, lime, caster sugar, caster sugar, elderflower cordial, hazelnuts

Taken from food52.com/recipes/18227-gooseberry-elderflower-syllabub (may not work)