500ml double cream
140g unrefined caster sugar
The juice and very finely grated zest of 2 large lemons
4 - 6 heads of fresh elderflower
100g of firm young gooseberries
1 Tbls of unrefined caster sugar
Juice of half a lemon
Pour the cream into a large saucepan and add the sugar and elderflower heads. Set over a medium heat and warm gently, stirring to dissolve the sugar. When it comes to the simmer turn the heat down and cook for 2 ½ - 3 minutes, without stirring. Remove from the heat and pass through a fine sieve into a bowl. Discard the flower heads. Whisk in the lemon juice and zest. Pour into a jug, then pour into six small glasses. Cool, cover, and refrigerate for 3 - 4 hours before serving.
To serve, top and tail the gooseberries and slice them into 3 – 4 mm rounds and place in a bowl. Toss with the sugar and lemon juice and allow to stand for 20 – 30 minutes.
You can adjust their sweetness by adding a little more sugar, but I like some tartness to them. Place a spoonful of gooseberries on top of each posset and serve straight away