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 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
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
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