Put the gooseberries, 2 tbsp water and 25g of the sugar in a small saucepan. Gently cook until the gooseberries are just softening and breaking down. Taste, adding more of the remaining 25g sugar as you need, then set aside to cool.

Put the 2 tbsp sugar, the cordial and lactose free cream in a big bowl and whisk until soft peaks form, then cover and chill until ready to serve.

Just before serving, swirl the gooseberry compote, cream and meringues together and spoon into serving glasses or bowls.

Recipe from Good Food magazine

Low FODMAP Recipe

Gooseberry & elderflower mess

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300g gooseberries (we used red ones - see tip below), tops pinched off

50g golden caster sugar, plus 2 tbsp

2 tbsp elderflower cordial

600ml pot lactose free whipping or doouble cream

about 100g meringues (4-5 large nests), roughly crumbled

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