ASDA part of the Wal-Mart family

• 75g butter
• 250g digestive biscuits, crushed
• 300g pack gooseberries, trimmed, plus extra to decorate
• 50g caster sugar
• 200g full-fat soft cheese
• 2tbsp elderflower cordial
• 11g gelatine
• 284ml whipping cream, whipped
• Asda fresh mint sprigs (optional)

1 Melt the butter, stir in biscuits and press into base of a 20cm loose-bottomed tin. Chill until firm.

2 Put the gooseberries and sugar in a pan with 2 tablespoons of water. Cook over a low heat for 15 minutes. Purée then cool until cold.

3 Beat together the soft cheese, elderflower cordial and cooled purée. Dissolve gelatine according to pack instructions, then stir into the mixture. Fold in cream. Pour mixture over biscuit base; smooth surface and chill until set. Decorate with fresh mint, if you like.