Gooseberry and elderflower friands
These are divine! The gooseberry and elderflower are fantastically zingy. Together, they spell summer
SERVES
12
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
175g butter melted
120g ground almonds
6 egg whites lightly beatenÂ
180g icing sugar – sievedÂ
60g plain flourÂ
36 gooseberries topped and tailedÂ
3 tbsp elderflower cordialÂ
A tbsp flaked almondsÂ
Method
Preheat the oven to 180°C First gently poach the gooseberries in the elderflower syrup until tender, about 5 minutes. Strain off the cooking liquid and reserve, allow the gooseberries to cool down.
Lightly butter 12 hole mini muffin tin Mix the butter, ground almonds, egg whites, icing sugar and flour together and half fill the muffin holes.
Divide the gooseberries between the friands and sprinkle flaked almonds on top.
Bake for 10-15 minutes until set Allow to cool in the tin for 5 minutes or so before gently removing from the tin and cooling on a wire rack.
Brush each one with a little of the cooking liquor.
Serve with crème fraicheÂ
