Gooseberries are indigenous to northern Europe and thrive in Sweden’s cool climate with damp soil and so have long been popular in Sweden. 6-8 moulds (75-110ml/3-4fl oz) lightly brushed with non-scented oil - sunflower or arachide . Panna Cotta. Increase the heat to maximum and boil rapidly for between 4 minutes (light set) to 7 minutes (firm set). Cool completely. Gooseberry Compote. Here is one example: Green Gooseberry and Elderflower Compote @ goodfoodireland.ie. Stir in the elderflower cordial – add more sugar if it’s tart. A delicious recipe for when elderflowers are coming into bloom and gooseberries aren't quite ripe. As a child, I was lucky enough to grow up in a household where we made the best possible use of our garden. *There is usually enough pectin in the gooseberries to use ordinary granulated sugar for a slightly lighter set. First top and tail the gooseberries. Green gooseberry and elderflower compote makes a super delicious accompaniment to vanilla ice-cream and of course panna cotta. Bring slowly to the boil for 2 minutes. Make a batch of elderflower champagne with your children, they’ll love the way it fizzes up within a few days. Here is one example: Green Gooseberry and Elderflower Compote @ goodfoodireland.ie. Tip the washed gooseberries into the pan and slowly bring to the boil, stirring regularly to ensure that they don’t burn. 5. 5. Gooseberries are enjoying something of a revival and beginning to make more appearances in supermarkets. 600ml (1 pint/2 1/2 cups) cold water. Stir occasionally to avoid burning. Tip the washed gooseberries into the pan and add the elderflower cordial (syrup). Cream the butter and sugar together until pale and fluffy, then mix in the ground almonds and half the elderflower cordial. Of course, then you could use vanilla or elderflower, for example, to tone up the taste a little bit. • I use homemade elderflower cordial (syrup), but if you haven't got any you can use a good quality commercial brand instead. *There is enough pectin in the gooseberries to use ordinary granulated sugar if you prefer a lighter set. Green gooseberry and elderflower compote makes a super delicious accompaniment to vanilla ice-cream and of course panna cotta. In a medium bowl, stir the cake flour with the cinnamon and ground hazelnuts. If you choose a sweeter variety, such as Xenia, you might need to reduce the amount of sugar.• I prefer a slightly tart compote, so I have suggested using 800 g of sugar per 1000 g of gooseberries, rather than equal weights of sugar and berries which is more usual. 2. 900g (2lbs) green gooseberries. 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