Top and tail the gooseberries and place them into a pan with the elderflower cordial. Bring up to the boil and then simmer gently until soft, then leave to go cold.
To make the custard, place the egg yolks and half the sugar in a bowl and whisk until pale and creamy. Place the cream, vanilla seeds and remaining sugar in a pan and bring to the boil, stirring occasionally. Pour the boiling milk onto the egg yolk and sugar mixture, whisking continuously and then pour the mixture back into the pan and heat gently. Stir with a wooden spoon until the custard becomes thicker with a ‘coating’ consistency. Strain into a clean bowl and cool.
Whip the cream to the same consistency of the custard. Gently stir the cream into the gooseberries and then fold in the custard. Try to give it a marbled effect in the bowl and serve.
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