Gooseberry And Elderflower Cream Recipes

GOOSEBERRY & ELDERFLOWER FOOL

Gooseberry & elderflower fool image

Feed a crowd by serving a big bowl of fruity, creamy syllabub with biscuits and get everyone to dig in

Provided by Jeremy Lee

Time 20m

Number Of Ingredients 5

Ingredients

500g gooseberry
3 tbsp caster sugar
4 tbsp elderflower cordial
juice ½ lemon
350ml double cream

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 AND ELDERFLOWER ICE CREAM

Gooseberry and Elderflower Ice Cream image

Gooseberry and Elderflower may be a very British thing, but it's such a fabulous combination of flavours that it deserves to be known wider. The tart flavour of gooseberries, tempered by Elderflower Cordial, makes this dessert a wonderful contrast to rich main courses and a fantastic way to finish off a special meal. By way of example , I used frozen gooseberries (picked ourselves) to make this for Christmas day 2005; the flavours evoked welcome memories of summer sun. This recipe comes from "Leith's Vegetarian Bible", cooking time is freezing time.

Provided by Mrs B

Categories Frozen Desserts

Time 8h25m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

450 g gooseberries (fresh or frozen)
2 tablespoons water
110 g caster sugar (superfine sugar)
70 ml elderflower cordial
290 ml double cream (heavy cream)

Steps:

Top and tail the gooseberries, wash them and put them in a saucepan with the water and sugar; cover and bring slowly to the boil, stirring occasionally to a pulp.
Keeping the heat low, simmer the gooseberry pulp, uncovered, for 5 minutes; allow to cool slightly then put in a blender and process until smooth; sieve to make a smooth puree and set aside to cool.
When the puree is cold, add the elderflower cordial and cream; mix well and check the sweetness, adding a bit more sugar if required; pour into a plastic container and freeze for at least 8 hours or overnight.
NOTE: allow the ice cream to soften for 10 minutes before serving.
The original recipe instructs you to process or whisk the ice cream when partially frozen, re freeze then repeat in order to break down any ice crystals that may form; I must confess that whenever I see this instruction I always ignore it and have never had a problem with grainy ice cream: I'll leave the choice up to you, but of course it will increase the preparation involved.

Nutrition Facts : Calories 411.1, Fat 28, SaturatedFat 17.1, Cholesterol 101.3, Sodium 29.7, Carbohydrate 41, Fiber 4.8, Sugar 27.5, Protein 2.5

GOOSEBERRY CREAM & ELDERFLOWER JELLY POTS

Gooseberry cream & elderflower jelly pots image

Gooseberries are often underused but they make a really glamorous summer treat

Provided by Good Food team

Categories Dessert, Dinner, Supper

Time 25m

Yield Makes 6

Number Of Ingredients 6

Ingredients

300g / 11 oz green gooseberries , topped and tailed
100g / 4 oz caster sugar
600ml / 1 pint double cream
2 gelatine leaves
100ml/3 ½ fl oz elderflower cordial
nice biscuits, like shortbread , to serve (optional)

Steps:

Put the gooseberries in a frying pan with 25g of the caster sugar and gently heat until tender, but not pulpy.
Put the cream and remaining sugar into a small pan, bring to the boil, then simmer for 3 mins. Take off the heat and stir in the gooseberries and any pan juices. Divide the mix between 6 glasses and put in the fridge until they firm up - this will take about 2 hrs.
To make the elderflower jelly, soak the gelatine in a little water. Warm the cordial in a small pan - when you see it steaming, remove from the heat. Squeeze the gelatine leaves to remove the excess water, then stir into the hot cordial until they are completely melted. Add 100ml cold water, then transfer to a small jug.
Carefully pour a layer of the jelly mix on top of each glass of gooseberry cream - get the jug as close as possible so you don't disturb the cream. Transfer the little pots to the fridge and chill for at least 3 hrs or until the jelly is set. Serve with biscuits, if you like.

Nutrition Facts : Calories 616 calories, Fat 54 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.08 milligram of sodium

GOOSEBERRY AND ELDERFLOWER CREAM

Gooseberry and Elderflower Cream image

Make and share this Gooseberry and Elderflower Cream recipe from Food.com.

Provided by KittyKitty

Categories Dessert

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 lbs gooseberries, ends removed
1 1/4 cups heavy cream
1 cup confectioners' sugar, to taste
2 tablespoons elderflower cordial or 2 tablespoons orange flower water
almond cookie, to serve

Steps:

Place the gooseberries in a heavy saucepan, cover and cook over low heat, shaking the pan occasionally, until the gooseberries are tender. Put the gooseberries into a abowl,crush them, then cool completely.
Beat the cream until soft peaks form, then fold in half of the gooseberries.Sweeten and add elderflower cordial or orange flower water. Sweeten the remaining gooseberries.
layer the cream mixture and the crushed gooseberried in four dessert dishes or tall glasses, then cover and chill. Serve with almond cookies.

Nutrition Facts : Calories 448.2, Fat 28.5, SaturatedFat 17.2, Cholesterol 101.9, Sodium 30.3, Carbohydrate 49.3, Fiber 7.3, Sugar 29.4, Protein 3

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