6. Do feel free to increase the amount of sugar if you have a sweet tooth! Serve chilled with shortbread biscuits. Tie 2 or 3 elderflower heads in a little square of muslin, put in a stainless steel or enameled saucepan, add the sugar and cover with cold water. To make it even nicer to look and eat, it is always served with berries, fruit coulis, caramel, or whatever you want, really. Try our… Gooseberry & … 900g (2lbs) green gooseberries. 2 tbsp elderflower cordial. 600ml (1 pint/2 1/2 cups) cold water. Drain on kitchen paper, toss in caster sugar and serve immediately with gooseberry and elderflower compote. Gooseberries are enjoying something of a revival and beginning to make more appearances in supermarkets. Since summer means berries, to me, I thought the red gooseberries compote would go pretty well. 3. Here is one example: Green Gooseberry and Elderflower Compote @ goodfoodireland.ie. If you can’t find any gooseberries, there’s still lots of ways to use elderflowers. As a child, I was lucky enough to grow up in a household where we made the best possible use of our garden. Cool completely. 450g / 1lb white granulated sugar 575ml / 1pint of cold water Method: Put the elderflower head in a stainless steel pan, add the sugar and cover with water. Set to one side and keep warm whilst you make the French toast. It’s delicious served with lemonade or tonic water. Fresh gooseberries are poached in an elderflower syrup and are then spooned over golden, crunchy fried French toast. Stir in the elderflower cordial – add … Make a batch of elderflower champagne with your children, they’ll love the way it fizzes up within a few days. Step 3 Serve chilled with shortbread biscuits. Panna Cotta. Green Gooseberry and Elderflower Compote. 2 or 3 elderflower heads. A delicious recipe for when elderflowers are coming into bloom and gooseberries aren't quite ripe. Make a batch of elderflower champagne with your children, they’ll love the way it fizzes up within a few days. Stir occasionally to avoid burning. Add about 2 mm (⅛") of water to a preserving pan. Gently bring to a simmer, stirring regularly to ensure that the berries don't burn. Heat the oil in a deep-fat fryer to 180°C/350°F. Gooseberries, with their slightly tart flavour, make make a refreshing change from other summer fruits. Green Gooseberry and Elderflower Fool Liquidise the compote and mix with softly whipped cream to taste — about 2 volumes of whipped cream to fruit purée. Of course, then you could use vanilla or elderflower, for example, to tone up the taste a little bit. (If any scum is hard to remove, add a little butter and stir it into the mixture as this will help to dissolve the remaining scum.). Delia's Gooseberry and Elderflower Preserve recipe. 1 Top and tail the gooseberries. Gooseberry and elderflower compote recipe by Leiths School of Food and Wine - Put the gooseberries, sugar and water in a medium saucepan. Vegetarian . However, strangely they are not sold that often in supermarkets in Sweden and so Swedes who like gooseberries often have to grown their own. Try adding a spoonful of the compote to elderflower cordial with a little fresh ginger for a refreshing summer drink. Now that elderflower is concentrated in a cordial, combining them is so much easier and makes one of the nicest • Where I live, by the time gooseberries are ready the elderflower season is over, but for a recipe using fresh elderflowers click here.• The compote is delicious on scones, crumpets and muffins, with våfflor (waffles) or pannkakor (pancakes) or in a flaky pastry layer cake.• The compote can also be heated gently and served as a sauce with pork or poured over ice cream.• Don't boil for more than 7 minutes in step 4 without doing a "saucer test", otherwise the compote may end up overcooked.• For more tips on jam making click here. This included quite a large fruit and vegetable garden that was about 50ft long by the width and a little bit more of our 1950's end of terrace house. Tie 2 or 3 elderflower heads in a little square of muslin, put in a stainless steel or enamelled saucepan, add the sugar, and cover with cold water. If you can’t find any gooseberries, there’s still lots of ways to use elderflowers. Fancy making your own spirits at home? For the gooseberry compote 500g gooseberries, topped, tailed and rinsed 75g caster sugar A few sprigs elderflower (optional) Combine the milk, cream and sugar in a pan. 4 tbsp elderflower syrup; METHOD. 3. For the gooseberry compote, place the gooseberries in a deep-sided pan with 50ml of water and the sugar. 200g caster sugar. Put all the ingredients together in a saucepan, and cook over a medium heat until jammy (10-15 … If you choose a sweeter variety, such as Xenia, you might need to reduce the amount of sugar.• I prefer a slightly tart compote, so I have suggested using 800 g of sugar per 1000 g of gooseberries, rather than equal weights of sugar and berries which is more usual. Was it a happy accident or nature's clever plan, that while English gooseberries are ripe and ready for picking, the elderflower trees are in full blossom, and that the flavours of the two together are superlative? If you leave in an area where elderflowers and gooseberries are ripe together then you can use the method below. Put the gooseberries in a pan with the sugar and 50ml water. Elderflower Granita Cook for; 10 minutes (3-4 minutes if frozen), stirring occasionally, until soft. 4. Jun 13, 2017 - Explore PandaVita's board "Gooseberry Recipes", followed by 4763 people on Pinterest. Now that elderflower is concentrated in a cordial, combining them is so much easier and makes one of the nicest of summer preserves. Gooseberries are indigenous to northern Europe and thrive in Sweden’s cool climate with damp soil and so have long been popular in Sweden. 5. *There is enough pectin in the gooseberries to use ordinary granulated sugar if you prefer a lighter set. Put the gooseberries, sugar and water in a saucepan and gently heat, stirring occasionally, until the fruits are soft and a loose compote has formed (10-15 minutes). Cream the butter and sugar together until pale and fluffy, then mix in the ground almonds and half the elderflower cordial. Remove the elderflowers and discard them, then use a spoon to remove the scum. Green Gooseberry and Elderflower Fool: Liquidise the compote and mix with softly whipped cream to taste — about 2 volumes of whipped cream to fruit purée. They are also rich in vitamins A, B and C so they are good for you too. Top and tail the gooseberries and poach them in the elderflower cordial water with the sugar until they are soft. Green Gooseberry and Elderflower Fool Liquidise the compote and mix with softly whipped cream to taste — about 2 volumes of whipped cream to fruit purée. *There is usually enough pectin in the gooseberries to use ordinary granulated sugar for a slightly lighter set. Boil steadily until the berries burst. 6. PBS is a 501(c)(3) not-for-profit organization. Stir well and heat gently again, stirring until all the sugar is dissolved, about 10 minutes. Whisk the cream and elderflower … Remove from the heat and allow to cool. 3. In a medium bowl, stir the cake flour with the cinnamon and ground hazelnuts. 04.Cook for 10 minutes (3-4 minutes if frozen), stirring occasionally, until soft. Gooseberry and Elderflower Compote. METHOD For the compote, put the gooseberries and 100g/31/2 (half) oz of the sugar in a saucepan with a splash of water and bring to a simmer, stirring to dissolve the sugar. 400g (14oz) sugar First top and tail the gooseberries. Gently bring to a simmer, stirring regularly to ensure that the berries don't burn. This gooseberry and elderflower meringue pie is a wonderful twist on lemon meringue pie and is a great dessert to make when gooseberries are in season. 2. More than a couple and there would likely be sweet clarity and explanation of being found under a gooseberry bush. Whisk the cream and elderflower cordial to stiff peaks. As a child, I was lucky enough to grow up in a household where we made the best possible use of our garden. Tie up the elderflower sprigs, if using, in a piece of muslin and add to the pan. Garnish. Pick over the elderflowers carefully to ensure that there are no insects lurking in their midst. gooseberry leaves (optional) softly whipped cream. If any scum is hard to remove, add a little butter and stir it into the mixture as this will help to dissolve the remaining scum. Cook for ; 10 minutes (3-4 minutes if frozen), stirring occasionally, until soft. Then I know it's time to go and search gooseberry bushes for the hard, green fruit, far too under-ripe at that stage to eat raw, but wonderful cooked in tarts or fools or in this delicious compote. 400g (14oz/1 3/4 cups) sugar. 05.Whisk the cream … Bake in the preheated oven until tender, this will take about 20 - 30 minutes. Was it a happy accident or nature's clever plan, that while English gooseberries are ripe and ready for picking, the elderflower trees are in full blossom, and that the flavours of the two together are superlative? Stir the mixture constantly with a rubber spatula for 10-15 minutes, to stop the gelatine catching on … Add the sugar and elderflowers, leaving the string hanging over the edge of the pan so that you can fish them out later. Green gooseberry and elderflower compote makes a super delicious accompaniment to vanilla ice-cream and of course panna cotta. Increase the heat to a maximum and boil rapidly for between 4 minutes (light set) and 7 minutes (firm set), stirring occasionally to avoid burning the bottom of the pan. Stir in the elderflower cordial – add more sugar if it’s tart. Sweeten with vanilla sugar and sugar to taste. Allow to get cold. Cool completely. Bring slowly to the boil and continue to boil for 2 minutes. Bring slowly to the boil and continue to boil for 2 minutes. While the cakes are baking, make the gooseberry compote. This super-simple gooseberry relish recipe has a lovely balance between sweet and sour, thus making it a great accompaniment for fatty meats and fish, duck. 7. If you can’t find any gooseberries, there’s still lots of … Stir in the elderflower cordial – add more sugar if it’s tart. Bring to the boil, … Bring to a simmer, cover and cook for 3 minutes, just until the gooseberries start to soften. All rights reserved. Gooseberry and Elderflower Compote. 3. Green gooseberry and elderflower compote makes a super delicious accompaniment to vanilla ice-cream and of course panna cotta. 4. While the cakes are baking, make the gooseberry compote. Discard the pod, cover the surface with cling film and cool. First top and tail the gooseberries. Tie the elderflowers (if using) in a small piece of muslin and add to the pan. Add about 2 mm (⅛") of water to a preserving pan. Tip the washed gooseberries into the pan and add the elderflower cordial (syrup). Step 2 Beat the eggs, milk and sugar together and pour it into a shallow bowl. If you think it needs a little more elderflower, add some essence, stirring thoroughly after each addition. Green gooseberry and elderflower compote makes a super delicious accompaniment to vanilla ice-cream and of course panna cotta. 03.For the compote, put the gooseberries and sugar in a small pan over a medium heat. 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