|Gooseberries||1 Pound (500 Gram)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Gelatin||1 Tablespoon (Soaked In 3 Tablespoons Cold Water)|
|Whipping cream||8 Fluid Ounce, whipped (250 Milliliter Carton)|
|Langue de chat biscuit||30|
|Kiwifruit||1 , peeled and thinly sliced|
1. Place the gooseberries in a pan with the elderflower heads tied in muslin if using, and 2 tablespoons water. Cover and cook gently for 10-15 minutes, until soft. Remove the elderflowers and cool slightly.
2. Place in a food processor or blender and work until smooth, then sieve to remove the tops and tails.
3. Place the eggs, egg yolk and sugar in a bowl and whisk with an electric mixer until thick and mousse-like.
4. Heat the gelatine gently until dissolved, then mix into the gooseberry puree.
5. Set aside 2 tablespoons of the cream. Fold the gooseberry mixture into the rest, then fold into the egg mixture.
6. Turn into a greased 18 cm (7 inch) loose-bottomed cake tin and chill for 2 hours, until set.
7. Turn out onto a serving dish, spread the reserved cream round the side and press on the biscuits, overlapping them slightly.