You will need
Top and tail gooseberries, put into a pan with the elderflower cordial, simmer until soft. Liquidise, sieve and put to one side.
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.
Fold fruit puree into meringue, then cream, stir well and freeze.