Gooseberry And Elderflower Cream 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 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

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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