Elderflower Posset with Poached Gooseberries

Start by making the posset base. Pour the double cream into a large saucepan and add the caster sugar. Cook over low-medium heat, stirring continuously for about 4 minutes until the sugar has completely dissolved.

Bring the cream mixture to a gentle simmer and let it bubble for exactly 1 minute. Remove the pan from the heat immediately.

Stir in the lemon zest, lemon juice, and the elderflower cordial. The acidity from the lemon will react with the cream to create a thick, velvety texture.

Divide the mixture evenly between six small glasses or dessert pots. Allow them to cool to room temperature, then transfer to the fridge to chill for at least 3 hours, or up to 24 hours, until firmly set.

Prepare the topping. If using fresh gooseberries, trim the 'tops and tails' with a small sharp knife. Place the berries in a small saucepan with a splash of extra cordial and a little sugar if desired.

Cook over medium heat for 5–7 minutes for fresh berries, or 8–10 minutes if using frozen, until they are soft but still hold their shape. Let the fruit cool completely.