Green Gooseberry and Elderflower Compote | Good Food Ireland Rinse and then top and tail. Add the sugar and elderflowers, leaving the string hanging over the edge of the pan so that you can fish them out later. Serve chilled with shortbread biscuits. Gooseberry Compote. For the compote, put the gooseberries and sugar in a small pan over a medium heat. 03.For the compote, put the gooseberries and sugar in a small pan over a medium heat. If you leave in an area where elderflowers and gooseberries are ripe together then you can use the method below. Try adding the compote to prosecco with ginger, straining the liquid then adding sugar to taste. A brilliant way to use up stale bread, this recipe makes a wonderfully tasty dessert or breakfast dish for the family! Since summer means berries, to me, I thought the red gooseberries compote would go pretty well. 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. Heat the oil in a deep-fat fryer to 180°C/350°F. Set to one side and keep warm whilst you make the French toast. Add about 2 mm (⅛") of water to a preserving pan. Here is one example: Green Gooseberry and Elderflower Compote @ goodfoodireland.ie. Cream the butter and sugar together until pale and fluffy, then mix in the ground almonds and half the elderflower cordial. 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. See more ideas about Gooseberry recipes, Gooseberry, Recipes. Cool completely. Elderflowers are also excellent for adding a little floral something to a range of fruit compotes – great for breakfasts or desserts. It’s delicious served with lemonade or tonic water. A delicious recipe for when elderflowers are coming into bloom and gooseberries aren't quite ripe. Cook for ; 10 minutes (3-4 minutes if frozen), stirring occasionally, until soft. Use a slotted spoon to carefully remove the scum. Green gooseberry and elderflower compote makes a super delicious accompaniment to vanilla ice-cream and of course panna cotta. For the gooseberry compote, place the gooseberries in a deep-sided pan with 50ml of water and the … 04.Cook for 10 minutes (3-4 minutes if frozen), stirring occasionally, until soft. However, strangely they are not sold that often in supermarkets in Sweden and so Swedes who like gooseberries often have to grown their own. Bring to the boil, … Preheat the oven to 180°C/350°F/gas mark 4, and grease and line two 23cm/9 inch round cake tins. Serve chilled with shortbread biscuits. © 2006 Darina Allen. Try our elderflower & gooseberry vodka for a fruity and fragrant infusion. Have been making gooseberry and elderflower cheesecake for quite some time at a resaurant in York and has always gone down an absolute treat! 6-8 moulds (75-110ml/3-4fl oz) lightly brushed with non-scented oil - sunflower or arachide . allrecipes.co.uk/recipe/28987/gooseberries-with-ginger.aspx Gooseberries, with their slightly tart flavour, make make a refreshing change from other summer fruits. Tie up the elderflower sprigs, if using, in a piece of muslin and add to the pan. Boil steadily until the berries burst. 4. 400g (14oz) sugar First top and tail the gooseberries. 3. 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. Bring to a simmer, cover and cook for 3 minutes, just until the gooseberries start to soften. Stir well and heat gently again, stirring until all the sugar is dissolved, about 10 minutes. When the cakes are ready, leave to cool completely in the tins. … 2 or 3 elderflower heads. Pick over the gooseberries, removing any bruised berries or leaves. 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. Cook over a low heat until the gooseberries release their juices and just begin to pop. 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). 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. Gently bring to a simmer, stirring regularly to ensure that the berries don't burn. Elderflower & gooseberry vodka. 350 g / 12 oz gooseberry compote; For the Frosting. 1 rating 4.0 out of 5 star rating. Now that elderflower is concentrated in a cordial, combining them is so much easier and makes one of the nicest of summer preserves. If you can’t find any gooseberries, there’s still lots of ways to use elderflowers. For the gooseberry compote, place the gooseberries in a deep-sided pan with 50ml of water and the sugar. Now that elderflower is concentrated in a cordial, combining them is so much easier and makes one of the nicest With gooseberry purée and elderflower cordial, it's full of summer flavours 1 hr and 10 mins . Remove the elderflowers and discard them, then use a spoon to remove the scum. Bring the gooseberries with the wine and lemon juice to the boil in a saucepan. Leave the compote cool for 15 minutes then have a taste. 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. 6. Green gooseberry and elderflower compote makes a super delicious accompaniment to vanilla ice-cream and of course panna cotta. While they cool, make the elderflower cream. 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. Crisp hazelnut meringues with whipped cream and gooseberry compote make the perfect gluten-free summer dessert. 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. Do feel free to increase the amount of sugar if you have a sweet tooth! Simmer gently until the berries are soft, about 10 minutes. 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. Tip the Gently bring to a simmer, stirring regularly to ensure that the berries don't burn. 600ml (1 pint) cold water. Bring slowly to a boil and continue to boil for 2 minutes. • I use homemade elderflower cordial (syrup), but if you haven't got any you can use a good quality commercial brand instead. As a child, I was lucky enough to grow up in a household where we made the best possible use of our garden. 4 tbsp elderflower syrup; METHOD. In a medium saucepan, whisk together the water, sugar, orange juice, Cointreau and vanilla seeds and bring to a boil. Tie them together with a long piece of string, leaving at least 30 cm (1’) free. 7. Tie the elderflowers (if using) in a small piece of muslin and add to the pan. Finally, pour into sterilised jars and seal.

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