Gooseberry Elderflower Yogurt Ice Recipes

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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

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 & ELDERFLOWER YOGURT ICE



Gooseberry & elderflower yogurt ice image

This frozen Greek yogurt matches fresh and fragrant flavours- tart gooseberries and delicate floral notes

Provided by Cassie Best

Categories     Dessert

Time 15m

Yield Makes about 1 litre

Number Of Ingredients 5

400g gooseberry
200g golden caster sugar
3 tbsp elderflower cordial
500ml pot Greek yogurt
150ml whole milk

Steps:

  • Tip the gooseberries and sugar into a pan with 2 tbsp water. Heat gently to dissolve the sugar. Increase the heat and simmer for a few mins to soften the berries.
  • Remove from the heat, carefully tip into a food processor and whizz to a purée. Add the elderflower cordial and whizz again. Taste to check that the purée is sweet enough and has enough elderflower flavour - remember that the flavour will be diluted by the yogurt, so it needs to be quite sweet. If not, add a sprinkle more sugar or a splash more cordial and whizz again. Mix the yogurt and milk until smooth, then add the purée and mix again.
  • Pour the mixture into an ice cream machine. Churn until frozen - about 2 hrs.
  • Pour the frozen yogurt into a container and freeze for at least 3 hrs. Will keep in the freezer for up to 2 months.

Nutrition Facts : Calories 115 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

GOOSEBERRY CHEESECAKE



Gooseberry cheesecake image

Pair sharp gooseberries with sweet elderflower cordial and creamy mascarpone in this light cheesecake. It's a gorgeous summer dessert - perfect for a party

Provided by Samuel Goldsmith

Categories     Dessert

Time 32m

Number Of Ingredients 9

750g gooseberries
4 tbsp elderflower cordial
1 orange, zested and juiced
125g ginger biscuits
125g digestive biscuits
125g unsalted butter
500g soft cheese
250g mascarpone
125g icing sugar

Steps:

  • Tip the gooseberries, 2 tbsp of the elderflower cordial and the orange juice into a saucepan. Cook over a medium heat for 10 mins until the gooseberries have softened but not broken down completely. Set aside.
  • Line the base of a deep 23cm springform cake tin with baking parchment. Blitz all the biscuits in a food processor to fine crumbs, then tip into a bowl. Melt the butter over a low heat and stir into the biscuit crumbs to combine. Tip into the tin and press down into an even base. Chill for at least 30 mins or up to 1 hr.
  • Put the soft cheese, mascarpone, remaining cordial and the orange zest in a bowl, and mix well to combine. Sift in the icing sugar and mix everything together. Fold in three-quarters of the cooked gooseberries along with 1 tbsp of their cooking liquid, then pour this over the biscuit base. Chill for at least 4 hrs or overnight.
  • Just before serving, remove the cheesecake from the tin and put on a cake plate or stand. Spoon the remaining gooseberries over the middle of the cheesecake, along with a drizzle of the cooking liquid.

Nutrition Facts : Calories 447 calories, Fat 32 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium

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