I’m Pretty much covering a lot of my favourite flavours in the blog this summer…now heres two in one dessert ! A light Elderflower jelly studded with jewel like redcurrants topped with a creamy custardy fool made with summer gooseberries ( I have been waiting to use the word “custardy” for a while )
Both fruits are sharp, I love the look of the redcurrants, to me they ARE the jewels of the english summer, & gooseberries such an old favourite, their tartness gets worn away by the creamy fool allowing the flavour to come through. ( I’ve wanted to use the word “creamy for a while too.)
It’s a bit of a faff to make as you have to set the jelly in two halves so the currants are suspended, but it’s worth it, its worth making the jelly and gooseberry compote the day before you are going to serve the dessert, you can put it together on the day.
You will notice I have used ready-made custard..I like the flavour of them to be honest ( guilty pleasure ) and its nice and quick & saves time, but you can make your own if you wish.
YOU WILL NEED:
Four Deep clear wine glasses
A bit of patience
A BBQ & friends to serve with
INGREDIENTS: ( makes 4, possibly 5 at a push with less jelly in each or smaller glasses)
FOR THE JELLY:
200ml good quality Elderflower cordial
100g castor sugar
6 Leaves of Dr Oetker or super cook Leaf gelatine
FOR THE FOOL
350g or 1 punnet of fresh gooseberries ( red if you can but green or frozen will do)
200g castor sugar
1/2 tsp of ground ginger
250ml double cream
400ml ready-made bought custard ( I like the Ambrosia one personally )
Follow the method gallery-I advise you make the jelly and compote first then put the fool together the next day and serve.
( click on an image to enlarge )
© The cake-shaker 2011