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Name: Spring Creams with Gooseberry And Elderflower Compote
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: Whipped cream; 2 ts Powdered gelatin; Gooseberry leaves; 2 tb Water; 2 Elderflower heads; up to 3; Barbados sugar; 1 Vanilla pods; split; 900 g Green gooseberries; 600 ml Water; 55 g Caster sugar; ; up to 2; 600 ml Heavy Cream; 450 g Granulated sugar

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INGREDIENTS

Whipped cream
2 ts Powdered gelatin
COMPOTE
Gooseberry leaves
2 tb Water
2 Elderflower heads; up to 3
Barbados sugar
1 Vanilla pods; split
900 g Green gooseberries
600 ml Water
55 g Caster sugar
; up to 2
DECORATION
CREAMS
600 ml Heavy Cream
450 g Granulated sugar

Servings

INSTRUCTIONS

You will need 6-8 moulds (90-125ml capacity), brushed with non-scented oil ~ sunflower or groundnut. First make the creams. Put the cream into a heavy-based saucepan with the vanilla pods and caster sugar. Put on a low heat and bring to the shivery stage. Meanwhile "sponge" the gelatin in the water. Put the bowl in a saucepan of simmering water until the gelatin is dissolved. Add a little of the cream to the gelatin, then stir both mixtures together. Remove the vanilla pods then pour into the moulds. When cold, cover and refrigerate until set, preferably overnight. To make the compote, top and tail and gooseberries. Tie the elderflower heads in a little square of muslin, put in a stainless steel or enamelled saucepan, add the sugar and cover with the water. Bring to the boil gently and simmer slowly for 2 minutes. Add the gooseberries and simmer just until the fruit bursts. Leave to get cold then remove the elderflowers. To serve, put a large gooseberry leaf on a plate. Turn out a spring cream on to or beside the leaf and spoon a little of the compote on to the plate. Put a blob of whipped cream to the side and sprinkle the cream with Barbados sugar. Serve immediately. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Spring Creams with Gooseberry And Elderflower Compote

Whipped cream
2 ts Powdered gelatin
 COMPOTE
 Gooseberry leaves
2 tb Water
2 Elderflower heads; up to 3
 Barbados sugar
1 Vanilla pods; split
900 g Green gooseberries
600 ml Water
55 g Caster sugar
 ; up to 2
 DECORATION
 CREAMS
600 ml Heavy Cream
450 g Granulated sugar

You will need 6-8 moulds (90-125ml capacity), brushed with non-scented oil  ~ sunflower or groundnut. First make the creams. Put the cream into a  heavy-based saucepan with the vanilla pods and caster sugar. Put on a low  heat and bring to the shivery stage.    Meanwhile "sponge" the gelatin in the water. Put the bowl in a saucepan of  simmering water until the gelatin is dissolved. Add a little of the cream  to the gelatin, then stir both mixtures together. Remove the vanilla pods  then pour into the moulds. When cold, cover and refrigerate until set,  preferably overnight.    To make the compote, top and tail and gooseberries. Tie the elderflower  heads in a little square of muslin, put in a stainless steel or enamelled  saucepan, add the sugar and cover with the water. Bring to the boil gently  and simmer slowly for 2 minutes. Add the gooseberries and simmer just until  the fruit bursts. Leave to get cold then remove the elderflowers.    To serve, put a large gooseberry leaf on a plate. Turn out a spring cream  on to or beside the leaf and spoon a little of the compote on to the plate.  Put a blob of whipped cream to the side and sprinkle the cream with  Barbados sugar. Serve immediately.    DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.  Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (297g)
Recipe Makes: 8 servings

Calories: 538
Calories from Fat: 176 (33%)

Amt Per Serving		% DV

	Total Fat 19.5g	26 %
	Saturated Fat 12.1g	61 %
	Monounsaturated Fat 5.6g
	Polyunsanturated Fat 0.7g
Cholesterol 72.2mg		22 %
Sodium 23.5mg		1 %
Potassium 41.9mg		1 %
Total Carbohydrate 92.6g		27 %
	Dietary Fiber 0g	0 %
	Sugars, other 92.6g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 538

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