Pink Gooseberry Peach And Elderflower Soup With Vanilla Ice Cream Recipes

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PINK GOOSEBERRY, PEACH, AND ELDERFLOWER SOUP WITH VANILLA ICE CREAM



Pink Gooseberry, Peach, and Elderflower Soup with Vanilla Ice Cream image

Categories     Soup/Stew     Berry     Dessert     Peach     Basil     White Wine     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 6

Number Of Ingredients 9

1 cup pink gooseberries (about 6 ounces)
1 1/4 cups dry white wine
1/2 cup water
1/3 cup elderflower concentrate*
1/2 cup sugar
2 small firm-ripe peaches (preferably white)
6 large fresh basil leaves
1 pint super premium vanilla ice cream
*available at some specialty foods shops and by mail order from Dean & DeLuca, tel. (212) 226-6800, ext. 268

Steps:

  • Pull off tops and tails of gooseberries and halve berries lengthwise. Transfer berries to a 1-quart heatproof jar or a heatproof bowl. In a small saucepan bring wine, water, elderflower concentrate, and sugar to a boil, stirring until sugar is dissolved, and pour hot syrup over berries. Cool mixture. Chill mixture, covered, until cold, at least 2 hours, and up to 6.
  • Peel peaches and cut into very thin wedges. Gently stir peaches into berry mixture and divide among 6 soup plates. Thinly slice basil and sprinkle over soup. Scoop ice cream into soup.

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 ICE CREAM



Gooseberry ice cream image

Churning your own frozen dessert is a little effort, but great for using up seasonal fruit

Provided by Good Food team

Categories     Dessert

Time 40m

Number Of Ingredients 7

4 egg yolks
100g caster sugar
1 tsp vanilla extract
400ml double cream
200ml whole milk
500g gooseberry , topped and tailed
3 tbsp caster sugar

Steps:

  • To make the purée, put the gooseberries and sugar in a pan with 4 tbsp water. Heat gently, stirring, then bring to a simmer and cook until the fruit starts to burst. Tip everything into a food processor and whizz until puréed. Push through a sieve to get rid of the pips and skin. Cool.
  • Put the eggs and sugar and vanilla in a large bowl and whisk until pale. Heat the milk and cream to just below boiling then pour onto the eggs, whisking all the time, until completely mixed.
  • Clean out the milk pan then pour the custard back in. Heat gently, stirring all the time with a wooden spoon, until the custard thickens and can coat the back of the spoon. Cool and chill.
  • Mix the gooseberry purée with the custard then churn in an ice-cream maker until thickened. Put into a freezerproof container and freeze until needed.

Nutrition Facts : Calories 380 calories, Fat 30.8 grams fat, SaturatedFat 18.1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21.9 grams sugar, Fiber 2 grams fiber, Protein 3.8 grams protein, Sodium 0.1 milligram of sodium

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

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