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For the custard:
Top and tail the gooseberries. Put them
into a pan with the elderflower cordial. Bring up to the boil and then
simmer gently until soft and pulpy. Leave to go cold, and then place in a
serving dish.
Make the custard heat the milk up in a pan to the point of boiling. Beat
the egg yolks, arrowroot and sugar together in a jug and pour the hot milk
into the jug.. Mix well and then return to the pan. Heat gently until the
custard thickens, but do not boil. Strain into a clean bowl and cool.
Whip the cream to the same consistency of the gooseberries.
Gently stir the cream into the gooseberries and then fold in the custard.
Try to give it a marbled effect in the serving bowl. Place a few
elderflowers on top to decorate.
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