Gooseberry and elderflower parfait

Ingredients

450g/1lb gooseberries
2 tbsp elderflower cordial
225g/8oz sugar
150ml/¼ pint water
2 egg whites
300ml/½ pint double cream

Method

1. Top and tail gooseberries, put into a pan with the elderflower cordial, simmer until soft. Liquidise, sieve and put to one side.
2. To make the Italian meringue, slowly bring sugar and water to the boil. When the sugar is dissolved boil for exactly 5 minutes. Whisk egg whites till stiff but not dry. Pour syrup in a steady stream and continue whisking until glossy and stiff.
3. Whip cream.
4. Fold fruit purée into meringue, then cream, stir well and freeze.