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
GOOSEBERRY & ELDERFLOWER JAM
Preserve the taste of the season and use up a glut of gooseberries and elderflower cordial to make this simple, sweet spread
Provided by Barney Desmazery
Categories Condiment
Time 35m
Yield Makes 3 x 340ml jars
Number Of Ingredients 3
Steps:
- Tip the gooseberries into a large saucepan or preserving pan with 300ml water. Cook over a low heat for about 15 mins, stirring occasionally, until the fruit has broken down into a soupy purée.
- Add the sugar and cook over a low heat until the sugar has dissolved, then turn up the heat as high as it will go and boil everything for 10 mins, stirring the bottom to make sure the jam doesn't burn and skimming any scum off when it appears. If you have a jam or digital thermometer, the optimum temperature for the jam to set is 105C, but anything around 104C will be fine.
- Do the wrinkle test (see tip) on a frozen saucer to make sure it's set, then add the elderflower cordial and leave to cool before decanting your jam into sterilised jars.
Nutrition Facts : Calories 35 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar
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- Put the gooseberries into a saucepan (there is no need to top and tail them) with 2 tablespoons of the sugar, the lemon zest, and the elderflower heads, if using. Cook over a low heat until the juices start to run from the gooseberries, then cover and cook for 5 minutes or until the berries are soft. Remove and discard the elderflower heads and add the rest of the sugar. Turn the heat up a little and cook for 4-5 minutes to reduce the liquid a little. Remove from the heat when it’s just beginning to catch on the bottom of the pan. Leave to go cold.
- Remove and discard the lemon zest from the pan. Rub the fruit through a sieve into a large mixing bowl and stir in the elderflower cordial, to taste.
- In another bowl, whip the cream until it just starts to form soft peaks. Carefully fold the custard into the gooseberry purée, followed by the cream, so that the mixture is nicely marbled. Spoon into 4 serving glasses and chill for at least 1 hour before serving. Serve with the sponge fingers.
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