Gooseberry Elderflower Mess Recipes

GOOSEBERRY & ELDERFLOWER FOOL

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.

GOOSEBERRY & ELDERFLOWER MESS

Steps:

• Put the gooseberries, 2 tbsp water and 25g of the sugar in a small saucepan. Gently cook until the gooseberries are just softening and breaking down. Taste, adding more of the remaining 25g sugar as you need, then set aside to cool.
• Put the 2 tbsp sugar, the cordial and cream in a big bowl and whisk until soft peaks form, then cover and chill until ready to serve.
• Just before serving, swirl the gooseberry compote, cream and meringues together and spoon into serving glasses or bowls.

GOOSEBERRY CREAM & ELDERFLOWER JELLY POTS

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.

GOOSEBERRY & ELDERFLOWER TRIFLE

Steps:

• Heat the oven to 180C/160C fan/gas 4. To make the gooseberry purée, tip 200ml water and the sugar into a pan and heat, stirring, until the sugar has dissolved. Bring to a gentle simmer, then add the gooseberries and cook for 8 mins, or until tender. Drain, reserving the poaching liquid. Lightly mash the gooseberries to break them up a little, then leave to cool. Taste to check for sweetness, and add a little more sugar if you like (remember that the cream and sponge are both sweet, though). Boil the reserved poaching liquid for 8-10 mins until syrupy, then add the cordial. Leave to cool completely.
• Butter and line the base of a 20-23cm cake tin. To make the sponge, beat the eggs and the sugar together with an electric whisk until pale and tripled in volume, then add 1 tbsp lukewarm water. Fold in the flour and a pinch of salt using a large metal spoon, being careful not to knock the air out of the eggs. Pour into the prepared tin and bake for about 25 mins. When ready, it will come away slightly from the edges of the tin. Leave to cool in the tin, then turn out and cut into broad fingers. You should get about 18, but don't worry about accuracy - there's no need to be precise.
• For the cream, beat the mascarpone with a wooden spoon to loosen it, then add the crème fraîche and sugar. Gradually add the cordial and squeeze over some lime juice. Taste and check whether you need more sugar, cordial or lime juice, then transfer to the fridge and chill until needed.
• Arrange a layer of sponge fingers over the base of a glass bowl or trifle dish, then spoon over some of the elderflower-flavoured poaching liquid. Top with a layer of gooseberry purée, then a layer of the cream. Continue to layer the ingredients (you'll probably only manage two layers of each), finishing with a layer of cream. Chill for at least 2 hrs and up to two days, then garnish with some toasted flaked almonds and flowers before serving.

GOOSEBERRY & ELDERFLOWER JAM

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.