Recipe courtesy of Darina Allen Recipe courtesy of The Victory Garden’s Edible Feast. While the cakes are baking, make the gooseberry compote. 4. 1 Top and tail the gooseberries. Cool completely. Stir in the elderflower cordial – add more sugar if it’s tart. For the gooseberry compote Place the gooseberries, sugar and elderflower cordial in a pan and heat gently until the sugar dissolves. 6. 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. Of course, then you could use vanilla or elderflower, for example, to tone up the taste a little bit. Tip the washed gooseberries into the pan and add the elderflower cordial (syrup). Tip the washed gooseberries into the pan and add the elderflower cordial (syrup). Bring slowly to the boil and continue to boil for 2 minutes. 1. 3. When the cakes are ready, leave to cool completely in the tins. Our partner in public broadcasting: 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. Add about 2 mm (⅛") of water to a preserving pan. 3. For the gooseberry compote, place the gooseberries in a deep-sided pan with 50ml of water and the … Panna Cotta. Stir occasionally to avoid burning. Cook over a low heat until the gooseberries release their juices and just begin to pop. Tie them together with a long piece of string, leaving at least 30 cm (1’) free. Stir well and heat gently again, stirring until all the sugar is dissolved, about 10 minutes. Top and tail the gooseberries and poach them in the elderflower cordial water with the sugar until they are soft. Gently bring to a simmer, stirring regularly to ensure that the berries don't burn. Cream the butter and sugar together until pale and fluffy, then mix in the ground almonds and half the elderflower cordial. Rather than mixing the ingridients alltogether, alternativly make the cheesecake base with marscapone sugar and lemon along with the biscuit base and then pour over a gooseberry compote and a little cream. soft brown Barbados sugar. 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. ... 50ml elderflower cordial; Method. Gooseberry and elderflower compote recipe by Leiths School of Food and Wine - Put the gooseberries, sugar and water in a medium saucepan. A brilliant way to use up stale bread, this recipe makes a wonderfully tasty dessert or breakfast dish for the family! Gooseberries, with their slightly tart flavour, make make a refreshing change from other summer fruits. Gooseberry and Elderflower Compote. Whisk the cream and elderflower … 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. • I use homemade elderflower cordial (syrup), but if you haven't got any you can use a good quality commercial brand instead. Mackerel is the most obvious but don't discount serving it with pork as well. Make a batch of elderflower champagne with your children, they’ll love the way it fizzes up within a few days. Stir the mixture constantly with a rubber spatula for 10-15 minutes, to stop the gelatine catching on … 05.Whisk the cream … Rinse and then top and tail. Food Home » Recipes » Green Gooseberry and Elderflower Compote, by Chef Darina Allen 1. Gooseberry and Elderflower Compote. In a medium saucepan, whisk together the water, sugar, orange juice, Cointreau and vanilla seeds and bring to a boil. 6. Green gooseberry and elderflower compote makes a super delicious accompaniment to vanilla ice-cream and of course panna cotta. More effort . More than a couple and there would likely be sweet clarity and explanation of being found under a gooseberry bush. If you can’t find any gooseberries, there’s still lots of ways to use elderflowers. Add about 2 mm (⅛") of water to a preserving pan. If you leave in an area where elderflowers and gooseberries are ripe together then you can use the method below. 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. 3 Elderflower heads (decent size). 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. Elderflower Champagne Green Gooseberry and Elderflower Compote. Elderflowers are also excellent for adding a little floral something to a range of fruit compotes – great for breakfasts or desserts. Chef Darina Allen notes: When I'm driving through country lanes in late May or early June, suddenly I spy the elderflower coming into bloom. • I prefer to make this compote with a tart cooking gooseberry such as Invicta, Jubilee or Careless. Allow to get cold. SwedishFood.com is run by a not-for-profit company set up to help English speakers around the world who would like to learn more about Swedish food. Rinse and then top and tail. Elderflower Granita Crisp hazelnut meringues with whipped cream and gooseberry compote make the perfect gluten-free summer dessert. 2. Bring to a simmer and cook … Gooseberry and Elderflower Compote. Cook over a low heat until the gooseberries release their juices and just begin to pop. Elderflowers have an extraordinary affinity with green gooseberries and by a happy arrangement of nature they are both in season at the same time. Bring slowly to the boil for 2 minutes. © 2006 Darina Allen. ... 50ml elderflower cordial; Method. Gooseberries pair well with elderflower. Simmer gently until the berries are soft, about 10 minutes. 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. Gradually add the eggs, one at a time, then gently fold in the flour using a metal spoon. Gooseberries are indigenous to northern Europe and thrive in Sweden’s cool climate with damp soil and so have long been popular in Sweden. • 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. 3. Gently bring to a simmer, stirring regularly to ensure that the berries don't burn. gooseberry leaves (optional) softly whipped cream. Copyright © 1995 - 2020 Public Broadcasting Service (PBS). Boil steadily until the berries burst. Green gooseberry and elderflower compote makes a super delicious accompaniment to vanilla ice-cream and of course panna cotta. Leave the compote cool for 15 minutes then have a taste. 2 tbsp elderflower cordial. 2 or 3 elderflower heads. 03.For the compote, put the gooseberries and sugar in a small pan over a medium heat. Next make the compote. 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. Bake in the preheated oven until tender, this will take about 20 - 30 minutes. 600ml (1 pint) cold water. While they cool, make the elderflower cream. If you can’t find any gooseberries, there’s still lots of … Cook for ; 10 minutes (3-4 minutes if frozen), stirring occasionally, until soft. If you like the site please help us to promote it and bring Swedish food to a bigger audience by following us on: Privacy Policy & Terms | Sitemap | AdvertiseCopyright © 2020 Swedish Food. Gooseberry Compote. Elderflower Granita John Duxbury. For the gooseberry compote, place the gooseberries in a deep-sided pan with 50ml of water and the sugar. Use a slotted spoon to carefully remove the scum. allrecipes.co.uk/recipe/28987/gooseberries-with-ginger.aspx They are also rich in vitamins A, B and C so they are good for you too. 5. Add the sugar and elderflowers, leaving the string hanging over the edge of the pan so that you can fish them out later. However, strangely they are not sold that often in supermarkets in Sweden and so Swedes who like gooseberries often have to grown their own. Tie 2 or3 elderflower heads in a little square of muslin, put in a stainless steel or enamelled saucepan, add the sugar and cover with cold water. Increase the heat to maximum and boil rapidly for between 4 minutes (light set) to 7 minutes (firm set). Whisk the cream and elderflower cordial to stiff peaks. Stir in the elderflower cordial – add … Hold the flowers by the stalks and dip into the batter. 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. 2. 5. 7. Drain on kitchen paper, toss in caster sugar and serve immediately with gooseberry and elderflower compote. 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. While the cakes are baking, make the gooseberry compote. Fresh gooseberries are poached in an elderflower syrup and are then spooned over golden, crunchy fried French toast. Cream the butter and sugar together until pale and fluffy, then mix in the ground almonds and half the elderflower cordial. 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 can’t find any gooseberries, there’s still lots of ways to use elderflowers. Add a shot of this fruity, fragrant infused vodka to a cocktail or serve simply with lemonade or tonic water 1 hr . As a child, I was lucky enough to grow up in a household where we made the best possible use of our garden. 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. Cordial for alcoholic fizz cool completely in the tins if necessary, leave them to for... Leave to cool for 15 minutes then have a sweet tooth sugar stir. 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