Pink Gooseberry Peach And Elderflower Soup With Vanilla Ice Cream Recipes

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

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

Ingredients

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.

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