As I write this post, its raining cats and dogs, and I am somewhat wondering whether we really are in the summer season!
The offering of great ingredients available at the moment, however, is just enough to convince me sun is just around the corner…fingers crossed!
We started the season with one of my favourite foraged ingredients – elderflower – and thankfully I took the time to bottle-up the floral flavours of this beautiful bush to use with other fresh and fruity summer ingredients at a later date.
Gooseberries, now bang in season, have long been matched with elderflower, and every time I have the luxury of tasting this pairing I am reminded why they are a go-to combination time and time again!
Gooseberries have a rich history on our shores – used in both sweet and savoury dish since the 16th century. Take a look at GrowEatGather to learn a little more about this beautiful berry and other super seasonal ingredients available this time of year!
I decided to take the sweet route this time, making a picnic pud you can take anywhere for alfresco dining…so long as the clouds part eventually! A decadent gooseberry fool topped with a slightly sparkling, florally fresh elderflower and Prosecco jelly!…and would you believe, the recipe couldn’t be simpler!
Set in little jars and screw on the lids and they are ready for the cool bag for that perfect sunny picnic!
- 400g gooseberries
- 400ml Prosecco or sparkling wine
- 200ml elderflower cordial
- 1 tbsp caster sugar
- 1 lemon
- 200ml double cream
- 200g set greek yoghurt
- 4 leave gelatine
- Place the gooseberries in a heavy-bottom saucepan along with the Prosecco, elderflower cordial, sugar and the zest and juice of half a lemon. Gently simmer on a medium heat for 7 – 10 minutes, or until the gooseberries are soft to touch.
- Remove from the heat, strain from the cooking liquor – reserving to make the jelly – and tip into a large bowl. Remove approximately 12 gooseberries to garnish later and set aside, then using a fork, mash the remaining berries. Pass through a fine sieve to achieve a smooth purée.
- Whilst the purée cools, whisk the double cream to medium to stiff peaks. Fold through the greek yoghurt, cooled purée and a little more lemon zest. Carefully spoon the mixture into small jam jars and place in the fridge for 15 – 20 minutes to set, then make the jelly.
- Soak the gelatine leaves in accordance with packet instructions. Dissolve the gelatine in the warm poaching liquor before pouring into a jug. Remove the jars from the fridge and slowly and carefully trickle the jelly mixture down the side of the jar covering the surface of fool mixture.
- Return the jars to the fridge for approximately 4 hours to allow the jelly to fully set. When ready to serve remove from the fridge, garnish with the reserved gooseberries and a little lime zest and fresh mint. Alternatively, tightly screw on a the jars’ lids and place in a cool bag to enjoy on a picnic anywhere!
- Makes 4 -6 desserts (dependent on jar size)
- If you prefer your jelly on the bottom simply set the jelly first in the jars before topping with the fool mixture.