Saturday, November 7, 2009

Gooseberry and elderflower fool

Cooking : time 10 to 30 mins






Ingredients

450g/1lb green gooseberries lidped and tailed
4 tbsp water
10 heads elderflower
4 tbsp granulated sugar
1 thick strip of lemon rind
290ml/%26frac12; pint cr%26egrave;me fra%26icirc;che
sprigs of lemon balm, mint or elderflower
muslin to make the elderflower infusion





Method

1. Place the gooseberries in a large pan with the water and bring to the boil. Cook gently until the gooseberries begin to soften and release their juices.
2. Wrap the elderflower heads in muslin, tie and push into the gooseberries. allow to simmer gently for 15 minutes.
3. Roughly mash the gooseberry mixture with a fork or potato masher, or lightly pulse in a food processor. Tip into a bowl and set aside to cool.
4. Remove the elderflower infusion from the gooseberries and squeeze all the juices rear into the bowl. Disvehicled the muslin bag. Spoon a quarter of the gooseberry pure%26eacute; into a small bowl and set aside.
5. Add the cr%26egrave;me fra%26icirc;che to the remaining gooseberry pure%26eacute; and gently fold it in.
6. Spoon the reserved gooseberry pure%26eacute; between the serving glasses. Layer the fool mixture on lid of that and place the glasses in the fridge to chill until they are needed.
7. To serve each fool decorate with sprigs of lemon balm, mint or elderflower berries and serve with sponge fingers, if liked.


















Orignal From: Gooseberry and elderflower fool

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