Make a batch of elderflower champagne with your children, theyll love the way it fizzes up within a few days. Add the gooseberries and simmer just until the fruit bursts. Leave the compote cool for 15 minutes then have a taste. Serve chilled with shortbread biscuits. Simmer gently until the berries are soft, about 10 minutes. Add about 2 mm of water to a preserving pan. Increase the heat to maximum and boil rapidly for between 4 minutes (light set) to 7 minutes (firm set). Remove the elderflowers and discard them, then use a spoon to remove the scum. Bring to a simmer and cook Copyright 1995 - 2020 Public Broadcasting Service (PBS). All rights reserved. While they cool, make the elderflower cream. *There is usually enough pectin in the gooseberries to use ordinary granulated sugar for a slightly lighter set. Tie up the elderflower sprigs, if using, in a piece of muslin and add to the pan. Elderflower Granita Top and tail the gooseberries cut off the tops with a knife or kitchen scissors. In a medium saucepan, whisk together the water, sugar, orange juice, Cointreau and vanilla seeds and bring to a boil. 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. 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. Ding dong its divine! As a child, I was lucky enough to grow up in a household where we made the best possible use of our garden. A brilliant way to use up stale bread, this recipe makes a wonderfully tasty dessert or breakfast dish for the family! Green gooseberry and elderflower compote makes a super delicious accompaniment to vanilla ice-cream and of course panna cotta. Sweeten with vanilla sugar and sugar to taste. More than a couple and there would likely be sweet clarity and explanation of being found under a gooseberry bush. Stir well and heat gently again, stirring until all the sugar is dissolved, about 10 minutes. Cook over a low heat until the gooseberries release their juices and just begin to pop. 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 enamelled saucepan, add the sugar, and cover with cold water. Since summer means berries, to me, I thought the red gooseberries compote would go pretty well. Garnish. Green Gooseberry and Elderflower Fool Liquidise the compote and mix with softly whipped cream to taste about 2 volumes of whipped cream to fruit pure. Bring to the boil, 3 Elderflower heads (decent size). Bring slowly to a boil and continue to boil for 2 minutes. Green gooseberry and elderflower compote makes a super delicious accompaniment to vanilla ice-cream and of course panna cotta. Cool completely. 50ml elderflower cordial; Method. 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). Gradually add the eggs, one at a time, then gently fold in the flour using a metal spoon. Cream the butter and sugar together until pale and fluffy, then mix in the ground almonds and half the elderflower cordial. 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. Add about 2 mm (") of water to a preserving pan. 03.For the compote, put the gooseberries and sugar in a small pan over a medium heat. 3. Delia's Gooseberry and Elderflower Preserve recipe. (If necessary, leave them to soak for a few minutes in water.) 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. *There is enough pectin in the gooseberries to use ordinary granulated sugar if you prefer a lighter set. Cook until they just start to soften, especially when they are on the ripe side, as they fall apart quickly. Serve chilled with shortbread biscuits. Stir in the elderflower cordial add more sugar if its tart. 5. Do feel free to increase the amount of sugar if you have a sweet tooth! 400g (14oz/1 3/4 cups) sugar. Boil steadily until the berries burst. Gooseberries pair well with elderflower. If you leave in an area where elderflowers and gooseberries are ripe together then you can use the method below. While the cakes are baking, make the gooseberry compote. Heat the oil in a deep-fat fryer to 180C/350F. Cook for; 10 minutes (3-4 minutes if frozen), stirring occasionally, until soft. A delicious recipe for when elderflowers are coming into bloom and gooseberries aren't quite ripe. 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. Gooseberries, with their slightly tart flavour, makemake a refreshing change from other summer fruits. Pick over the gooseberries, removing any bruised berries or leaves. Gooseberry and Elderflower Compote Ingredients: 900g / 2lb green gooseberries, topped and tailed and washed. The amount of sugar if it s delicious served with lemonade or tonic water 1 hr 501! ) to 7 minutes ( light set ) begin to pop cover and cook for minutes For 15 minutes then have a taste at gooseberry and elderflower compote same time a slightly lighter set are ripe together you! Are poached in an elderflower syrup and are then spooned over golden crunchy! Prefer to make this delicious compote to stiff peaks you leave in elderflower! 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