GOOSEBERRY FOOL WITH ELDER FLOWER
Provided by Moira Hodgson
Categories dessert, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 4
Steps:
- Top and tail the gooseberries. Cook them with the sugar in a saucepan for about 15 minutes. Add the elder flower concentrate and mix in thoroughly. Chill.
- Fold the gooseberries into the whipped cream. Add extra sugar or elder flower concentrate if necessary.
GOOSEBERRY & ELDERFLOWER FOOL
Feed a crowd by serving a big bowl of fruity, creamy syllabub with biscuits and get everyone to dig in
Provided by Jeremy Lee
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 5
Steps:
- Wash the gooseberries thoroughly, top and tail them, then place in a wide heavy-bottomed pan with the sugar, cordial and lemon juice. Simmer over a gentle heat until all the gooseberries have burst.
- Lightly crush with a fork, tip into a bowl to cool and chill for at least 2 hrs. This can be done up to 2 days ahead.
- Lightly whip the cream to a soft dropping consistency, then swirl in the cooked gooseberries to give a rippled effect. Spoon the fool into glasses and chill until you are ready to serve.
Nutrition Facts : Calories 364 calories, Fat 32 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein
GOOSEBERRY & ELDERFLOWER TRIFLE
Bake your own homemade sponge make this trifle extra special. With gooseberry purée and elderflower cordial, it's full of summer flavours
Provided by Diana Henry
Categories Dessert
Time 1h10m
Yield Serves 8-10
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4. To make the gooseberry purée, tip 200ml water and the sugar into a pan and heat, stirring, until the sugar has dissolved. Bring to a gentle simmer, then add the gooseberries and cook for 8 mins, or until tender. Drain, reserving the poaching liquid. Lightly mash the gooseberries to break them up a little, then leave to cool. Taste to check for sweetness, and add a little more sugar if you like (remember that the cream and sponge are both sweet, though). Boil the reserved poaching liquid for 8-10 mins until syrupy, then add the cordial. Leave to cool completely.
- Butter and line the base of a 20-23cm cake tin. To make the sponge, beat the eggs and the sugar together with an electric whisk until pale and tripled in volume, then add 1 tbsp lukewarm water. Fold in the flour and a pinch of salt using a large metal spoon, being careful not to knock the air out of the eggs. Pour into the prepared tin and bake for about 25 mins. When ready, it will come away slightly from the edges of the tin. Leave to cool in the tin, then turn out and cut into broad fingers. You should get about 18, but don't worry about accuracy - there's no need to be precise.
- For the cream, beat the mascarpone with a wooden spoon to loosen it, then add the crème fraîche and sugar. Gradually add the cordial and squeeze over some lime juice. Taste and check whether you need more sugar, cordial or lime juice, then transfer to the fridge and chill until needed.
- Arrange a layer of sponge fingers over the base of a glass bowl or trifle dish, then spoon over some of the elderflower-flavoured poaching liquid. Top with a layer of gooseberry purée, then a layer of the cream. Continue to layer the ingredients (you'll probably only manage two layers of each), finishing with a layer of cream. Chill for at least 2 hrs and up to two days, then garnish with some toasted flaked almonds and flowers before serving.
Nutrition Facts : Calories 415 calories, Fat 24 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
GOOSEBERRY & ELDERFLOWER JAM
Preserve the taste of the season and use up a glut of gooseberries and elderflower cordial to make this simple, sweet spread
Provided by Barney Desmazery
Categories Condiment
Time 35m
Yield Makes 3 x 340ml jars
Number Of Ingredients 3
Steps:
- Tip the gooseberries into a large saucepan or preserving pan with 300ml water. Cook over a low heat for about 15 mins, stirring occasionally, until the fruit has broken down into a soupy purée.
- Add the sugar and cook over a low heat until the sugar has dissolved, then turn up the heat as high as it will go and boil everything for 10 mins, stirring the bottom to make sure the jam doesn't burn and skimming any scum off when it appears. If you have a jam or digital thermometer, the optimum temperature for the jam to set is 105C, but anything around 104C will be fine.
- Do the wrinkle test (see tip) on a frozen saucer to make sure it's set, then add the elderflower cordial and leave to cool before decanting your jam into sterilised jars.
Nutrition Facts : Calories 35 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar
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