Name: Elderflower Posset with Gooseberries Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 3 h 25 min
Cuisine: British
Ingredients: 600ml double cream; 200g caster sugar; 2 lemons, zested, plus 75ml juice; 1 tbsp elderflower cordial; 250g gooseberries, fresh or frozen; 1 tsp elderflower cordial; 30g caster sugar

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Introduction

This elderflower posset with gooseberries is a delicate and refreshing dessert that perfectly combines creamy citrus flavors with the tangy sweetness of gooseberries. It’s a simple yet elegant treat that’s ideal for spring and summer gatherings.

The image shows five clear glasses filled with a creamy pale yellow dessert, each topped with a small pile of shiny green grapes. One glass is placed on a white saucer with a gold and white spoon resting on the saucer's edge, all set inside a light wooden tray. The glasses have a smooth texture and the grapes appear fresh with a slight gloss. The background consists of a floral cloth with yellow and green flowers on a white marbled surface, adding softness and warmth to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

600ml double cream
200g caster sugar
2 lemons, zested, plus 75ml juice
1 tbsp elderflower cordial
250g gooseberries, fresh or frozen
1 tsp elderflower cordial (for topping)
30g caster sugar (for topping)

Instructions

Step 1: Pour the double cream into a large saucepan. Add 200g caster sugar and cook over low-medium heat, stirring continuously until the sugar dissolves, about 4 minutes.
Step 2: Bring the mixture to a simmer and let it bubble for 1 minute. Turn off the heat, then stir in the lemon zest, lemon juice, and 1 tablespoon elderflower cordial.
Step 3: Divide the posset mixture evenly between six small glasses or pots. Allow to cool to room temperature, then chill in the refrigerator for at least 3 hours.
Step 4: For the gooseberry topping, trim the tops and tails if using fresh gooseberries. Place them in a saucepan with 1 teaspoon elderflower cordial and 30g caster sugar.
Step 5: Cook the gooseberries over medium heat. If frozen, cook for 8–10 minutes; if fresh, cook for 5–7 minutes—until the gooseberries soften but keep their shape.
Step 6: Allow the cooked gooseberries to cool to room temperature or chill in the fridge. Serve the possets topped with the gooseberries for a beautiful and tasty finish.

Tips & Variations

Use frozen gooseberries when fresh ones are out of season; just allow a slightly longer cooking time to soften them.
For extra flavor, add a small sprig of fresh mint as a garnish when serving.
Adjust the sugar in the topping to your taste depending on the tartness of the gooseberries.

Storage

Keep the elderflower possets chilled in the refrigerator for up to 24 hours before serving. The gooseberry topping can also be stored separately in the fridge for the same duration. Reheat the topping gently if desired, but the posset itself is best enjoyed cold.

How to Serve

The image shows several clear glass cups filled with a smooth pale yellow pudding, each topped with a small pile of green grapes. Each cup rests on a small white plate, and a small gold spoon sits on one of the plates within a wooden tray. The background is a white marbled texture covered by a yellow and green floral patterned cloth. The puddings have one main layer of creamy yellow custard, topped with a rounded cluster of shiny green grapes. The setup is bright and sunny, with soft shadows and a warm feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make elderflower posset without fresh lemons?

Yes, you can substitute fresh lemon juice and zest with bottled lemon juice and a little lemon zest powder, but fresh lemons will provide the best flavor and brightness to the posset.

What can I use instead of elderflower cordial?

If you don’t have elderflower cordial, you can replace it with a mild floral syrup such as orange blossom water or a small amount of vanilla extract for a different but pleasant flavor.