As I am writing this blog entry, the sun keeps popping behind the clouds. It doesn’t feel very summery, I must say, but the wonderful gooseberry is still in season and we should make the most of it. It is an amazing fruit- sweet and sour and then rippled through some sweet cream makes for a satisfying dessert.
For the jam
200g gooseberry fruit
2 tablespoons of agave syrup
1/2 teaspoon of ground cinnamon
1 tablespoon of elderflower cordial
For the cream
20g light brown sugar
150ml double cream
Pop all the jam ingredients into a pan and stew gently for 20 minutes until the fruit has started to break down, leave to cool.
Place the sugar and cream into another pan and heat gently, until the sugar has dissolved, then bring to boil and simmer for 3 minutes. Set aside and leave to cool for a few minutes. Stir some of the jam through the cream and pour into pretty glasses. Leave to set in the fridge.
Decorate the syllabub with a dollop of the jam and enjoy.