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Use long-life ready made custard for this, as it stays thicker for longer. For a low-fat version, swap the double cream for low-fat crème fraiche.

Serves: 4
Takes: 25 mins

2 x 300g cans gooseberries, drained
1tbsp elderflower cordial
2tbsp caster sugar
284ml pot double cream
200g/7oz ready-made custard
Sprigs of mint, to decorate

1. Put the gooseberries in a pan over a medium heat. Simmer for 5-10 mins, squashing with a spoon as they cook.
2. Blend in a food processor, then sieve to remove any pips. Stir in the elderflower cordial and sugar. Leave to cool.
3. Whip the cream to form soft peaks, then fold into the custard. Swirl in the fruit purée to give a marbled effect. Spoon into four tall glasses and chill in the fridge. Decorate with mint leaves and serve.

Top tip: Gooseberries are rich in fibre and are a good source of vitamins A and C. There's more vitamin C in the canned variety than in fresh gooseberries.

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