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Gooseberry cream & elderflower jelly pots
- 300g / 11 oz green gooseberries , topped and tailed
- 100g / 4 oz caster sugar
- 600ml / 1 pint double cream
- 2 gelatine leaves
- 100ml/3 fl oz elderflower cordial
- nice biscuits, like shortbread , to serve (optional)
Directions:View on BBC Good Food
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