1 In a heavy bottomed pan, add 100g of the cordial, 50g of the honey, the butter, elderflower wine and the gooseberries and bring to a gentle simmer. Place a lid on top and cook gently until the berries start to pop.
2 Remove from the heat to cool and for the syrup to soak in to the fruit, making them beautifully plump. Stir a little to break the mixture down somewhat.
3 In another pan, add 200g of the cream and the remaining cordial and bring to the boil. Remove from the heat and pour over the yolks, whisking continuously.
4 Return to the pan and heat very gently until the mixture thickens but do not boil. Allow to cool.
5 Gently whisk the remaining cream until it just starts to thicken, then carefully fold in the rest of the honey.
6 While all the elements are still warm or soft enough to work with, artfully layer into glasses.