PINK GOOSEBERRY, PEACH, AND ELDERFLOWER SOUP WITH VANILLA ICE CREAM
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
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 CREAM & ELDERFLOWER JELLY POTS
Gooseberries are often underused but they make a really glamorous summer treat
Provided by Good Food team
Categories Dessert, Dinner, Supper
Time 25m
Yield Makes 6
Number Of Ingredients 6
Steps:
- Put the gooseberries in a frying pan with 25g of the caster sugar and gently heat until tender, but not pulpy.
- Put the cream and remaining sugar into a small pan, bring to the boil, then simmer for 3 mins. Take off the heat and stir in the gooseberries and any pan juices. Divide the mix between 6 glasses and put in the fridge until they firm up - this will take about 2 hrs.
- To make the elderflower jelly, soak the gelatine in a little water. Warm the cordial in a small pan - when you see it steaming, remove from the heat. Squeeze the gelatine leaves to remove the excess water, then stir into the hot cordial until they are completely melted. Add 100ml cold water, then transfer to a small jug.
- Carefully pour a layer of the jelly mix on top of each glass of gooseberry cream - get the jug as close as possible so you don't disturb the cream. Transfer the little pots to the fridge and chill for at least 3 hrs or until the jelly is set. Serve with biscuits, if you like.
Nutrition Facts : Calories 616 calories, Fat 54 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.08 milligram of sodium
GOOSEBERRY & ELDERFLOWER YOGURT ICE
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
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 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
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
SAUTEED PEACHES WITH VANILLA ICE CREAM
I had this recipe for a long time before I had a chance to try it. Made it one time when we had some company and it was a big hit.
Provided by Mysterygirl
Categories Sauces
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter and sugar in large skillet over high heat until just beginning to brown.
- Add peaches, stirring until tender, 5 minutes.
- Stir in liqueur.
- Remove from heat.
- Scoop ice cream into eight serving bowls.
- Spoon peach mixture evenly over ice cream.
GOOSEBERRY ICE CREAM
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
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
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