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. Whisk the cream and elderflower cordial to stiff peaks. 600ml (1 pint) cold water. Mix the cornflour with a few tablespoons cold … 1. Put the gooseberries in a pan with the sugar and 50ml water. Pick over the gooseberries, removing any bruised berries or leaves. Gooseberry Compote. Try adding the compote to prosecco with ginger, straining the liquid then adding sugar to taste. 7. Stir in the elderflower cordial – add … Delia's Gooseberry and Elderflower Preserve recipe. Gradually add the eggs, one at a time, then gently fold in the flour using a metal spoon. Green Gooseberry and Elderflower Compote | Good Food Ireland 8. Bring slowly to the boil and continue to boil for 2 minutes. 900g (2lbs) green gooseberries. Pick over the gooseberries, removing any bruised berries or leaves. Top and tail the gooseberries – cut off the tops with a knife or kitchen scissors. 6. 04.Cook for 10 minutes (3-4 minutes if frozen), stirring occasionally, until soft. Cool completely. 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. Top and tail the gooseberries and poach them in the elderflower cordial water with the sugar until they are soft. Stir in the elderflower cordial – add more sugar if it’s tart. 4 tbsp elderflower syrup; METHOD. 2 or 3 elderflower heads. 04.Cook for 10 minutes (3-4 minutes if frozen), stirring occasionally, until soft. In a medium bowl, stir the cake flour with the cinnamon and ground hazelnuts. 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. Gooseberry and Elderflower Compote. 1 rating 4.0 out of 5 star rating. Green gooseberry and elderflower compote makes a super delicious accompaniment to vanilla ice-cream and of course panna cotta. If you can’t find any gooseberries, there’s still lots of … For the gooseberry compote Place the gooseberries, sugar and elderflower cordial in a pan and heat gently until the sugar dissolves. Tip the © 2006 Darina Allen. Cream the butter and sugar together until pale and fluffy, then mix in the ground almonds and half the elderflower cordial. Whisk the cream and elderflower … 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. ... 50ml elderflower cordial; Method. While the cakes are baking, make the gooseberry compote. Green Gooseberry and Elderflower Compote. More than a couple and there would likely be sweet clarity and explanation of being found under a gooseberry bush. Make a batch of elderflower champagne with your children, they’ll love the way it fizzes up within a few days. Discard the pod, cover the surface with cling film and cool. Remove from the heat and allow to cool. Fancy making your own spirits at home? 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. Gooseberry Compote. To make it even nicer to look and eat, it is always served with berries, fruit coulis, caramel, or whatever you want, really. Top and tail the gooseberries – cut off the tops with a knife or kitchen scissors. Gooseberry and elderflower compote recipe by Leiths School of Food and Wine - Put the gooseberries, sugar and water in a medium saucepan. Cook for ; 10 minutes (3-4 minutes if frozen), stirring occasionally, until soft. 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. Serve chilled with shortbread biscuits. 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. 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. Cook for; 10 minutes (3-4 minutes if frozen), stirring occasionally, until soft. allrecipes.co.uk/recipe/28987/gooseberries-with-ginger.aspx Bring to a simmer and cook … 3 Elderflower heads (decent size). Add a shot of this fruity, fragrant infused vodka to a cocktail or serve simply with lemonade or tonic water 1 hr . Elderflowers have an extraordinary affinity with green gooseberries and by a happy arrangement of nature they are both in season at the same time. Cool completely. Boil steadily until the berries burst. gooseberry leaves (optional) softly whipped cream. If you can’t find any gooseberries, there’s still lots of ways to use elderflowers. 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. Recipe courtesy of The Victory Garden’s Edible Feast. Of course, then you could use vanilla or elderflower, for example, to tone up the taste a little bit. Sweeten with vanilla sugar and sugar to taste. 1 Top and tail the gooseberries. 3. A brilliant way to use up stale bread, this recipe makes a wonderfully tasty dessert or breakfast dish for the family! 7. Now that elderflower is concentrated in a cordial, combining them is so much easier and makes one of the nicest of summer preserves. Garnish. 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. Stir occasionally to avoid burning. Green gooseberry and elderflower compote makes a super delicious accompaniment to vanilla ice-cream and of course panna cotta. 2 or 3 elderflower heads. Elderflower & gooseberry vodka. For this Gooseberry and Elderflower presse when mixed in equal parts with St Germain Elderflower liqueur, and Bombay gin, shaken over ice makes the finest ever, ever, ever use for essence of gooseberry! Finally, pour into sterilised jars and seal. 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. 600ml (1 pint/2 1/2 cups) cold water. Bring the gooseberries with the wine and lemon juice to the boil in a saucepan. Ding dong it’s divine! 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? Use a slotted spoon to carefully remove the scum. 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). Elderflowers are also excellent for adding a little floral something to a range of fruit compotes – great for breakfasts or desserts. 3. Leave to cool for 15 minutes then give one final stir, pour into sterilised jars and seal. See more ideas about Gooseberry recipes, Gooseberry, Recipes. Add about 2 mm (⅛") of water to a preserving pan. … Add about 2 mm (⅛") of water to a preserving pan. soft brown Barbados sugar. Pick over the elderflowers carefully to ensure that there are no insects lurking in their midst. Elderflower Granita Add the gooseberries and simmer just until the fruit bursts. Make a batch of elderflower champagne with your children, they’ll love the way it fizzes up within a few days. 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. 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. Bring to a simmer, cover and cook for 3 minutes, just until the gooseberries start to soften. Do feel free to increase the amount of sugar if you have a sweet tooth! 2. Stir well and heat gently again, stirring until all the sugar is dissolved, about 10 minutes. Simmer gently until the berries are soft, about 10 minutes. For the compote, put the gooseberries and sugar in a small pan over a medium heat. Green gooseberry and elderflower compote makes a super delicious accompaniment to vanilla ice-cream and of course panna cotta. Bring slowly to the boil for 2 minutes. 03.For the compote, put the gooseberries and sugar in a small pan over a medium heat. ), stirring occasionally, until soft where elderflowers and gooseberries are ripe together then you fish. Gooseberries release their juices and just begin to pop heat gently again, stirring occasionally until! An evening outing by switching the cordial for alcoholic fizz children, they ’ love. Sweet tooth, about 10 minutes ( 3-4 minutes if frozen ), stirring thoroughly after each addition ginger straining. Ground hazelnuts can give it an evening outing by switching the cordial for alcoholic fizz water... Medium heat the ground almonds and half the elderflower cordial – add more sugar if you have a taste necessary. 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