Gooseberry Elderflower Fizz Recipes
GOOSEBERRY & ELDERFLOWER FIZZ
A lightly floral Prosecco-based cocktail with crushed fresh fruit and refreshing cordial
Provided by Good Food team
Categories Cocktails
Time 10m
Number Of Ingredients 5
Steps:
- Tip gooseberries and sugar into a cocktail shaker or large jam jar with a lid. Using the end of a rolling pin, mush the gooseberries and sugar together. Add lemon juice, cordial and 4 ice cubes, pop on the lid and shake well. Strain into glasses and top up with white wine, then stir before serving.
Nutrition Facts : Calories 256 calories, Carbohydrate 38 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein
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 MESS
We've given Eton mess a twist by swapping the strawberries for another classic fruit - gorgeous gooseberries
Provided by Sarah Cook
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Put the gooseberries, 2 tbsp water and 25g of the sugar in a small saucepan. Gently cook until the gooseberries are just softening and breaking down. Taste, adding more of the remaining 25g sugar as you need, then set aside to cool.
- Put the 2 tbsp sugar, the cordial and cream in a big bowl and whisk until soft peaks form, then cover and chill until ready to serve.
- Just before serving, swirl the gooseberry compote, cream and meringues together and spoon into serving glasses or bowls.
Nutrition Facts : Calories 505 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
GOOSEBERRY AND ELDERFLOWER ICE CREAM
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
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
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