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. First top and tail the gooseberries. Our partner in public broadcasting: 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. Gooseberry Compote. Gooseberry Compote. 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. See more ideas about Gooseberry recipes, Gooseberry, Recipes. 3. Gooseberry cordial is a lovely daytime drink, and you can give it an evening outing by switching the cordial for alcoholic fizz. All Rights Reserved. However, strangely they are not sold that often in supermarkets in Sweden and so Swedes who like gooseberries often have to grown their own. Gooseberry and Elderflower Compote. It’s delicious served with lemonade or tonic water. Step 3 Add the sugar and elderflowers, leaving the string hanging over the edge of the pan so that you can fish them out later. Elderflowers have an extraordinary affinity with green gooseberries and by a happy arrangement of nature they are both in season at the same time. Rinse and then top and tail. Have been making gooseberry and elderflower cheesecake for quite some time at a resaurant in York and has always gone down an absolute treat! More effort . Simmer gently until the berries are soft, about 10 minutes. 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. Add about 2 mm (⅛") of water to a preserving pan. Gooseberry and Elderflower Compote Ingredients: 900g / 2lb green gooseberries, topped and tailed and washed. Increase the heat to maximum and boil rapidly for between 4 minutes (light set) to 7 minutes (firm set). Stir in the elderflower cordial – add more sugar if it’s tart. For the gooseberry compote, place the gooseberries in a deep-sided pan with 50ml of water and the sugar. Pick over the gooseberries, removing any bruised berries or leaves. Garnish. Drain on kitchen paper, toss in caster sugar and serve immediately with gooseberry and elderflower compote. Here is one example: Green Gooseberry and Elderflower Compote @ goodfoodireland.ie. 05.Whisk the cream … 8. 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. Green gooseberry and elderflower compote makes a super delicious accompaniment to vanilla ice-cream and of course panna cotta. 6. 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. Cream the butter and sugar together until pale and fluffy, then mix in the ground almonds and half the elderflower cordial. Since summer means berries, to me, I thought the red gooseberries compote would go pretty well. *There is usually enough pectin in the gooseberries to use ordinary granulated sugar for a slightly lighter set. Gooseberries, with their slightly tart flavour, make make a refreshing change from other summer fruits. In a medium saucepan, whisk together the water, sugar, orange juice, Cointreau and vanilla seeds and bring to a boil. For the compote, put the gooseberries and sugar in a small pan over a medium heat. Of course, then you could use vanilla or elderflower, for example, to tone up the taste a little bit. 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