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
STRAWBERRY & ELDERFLOWER TRIFLE
The plumpest, ripest strawberries make up this classic summer trifle with ginger jelly and a lemon drizzle cake base
Provided by Tom Kerridge
Categories Dessert
Time 45m
Number Of Ingredients 17
Steps:
- For the custard, heat the double cream and vanilla in a medium saucepan and bring to the boil. Whisk together the eggs, cornflour, cordial and sugar in a bowl, then pour in the hot vanilla cream. Pour into a clean pan and set over a low-medium heat for 5-6 mins until thick and glossy. Pass through a fine sieve into a bowl and leave to cool.
- Put the wine and gelatine in a separate pan, heat gently to dissolve, then pass through another fine sieve into a jug and leave to cool slightly.
- Put the lemon drizzle cake in a trifle or serving dish, pour over the jelly and place in the fridge for 1 hr to set. Once set, pour the custard onto the trifle base and leave to set in the fridge overnight.
- The next day, put the strawberries, caster sugar and vinegar in a mixing bowl, toss together and leave in the fridge for 1 hr or so. Spoon the strawberries on top of the custard, along with the balsamic juices.
- Whisk the double cream, vanilla and icing sugar together, then spoon on top of the trifle. To serve, crumble over the biscuits and scatter with thyme.
Nutrition Facts : Calories 704 calories, Fat 58 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
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