Print
Prep Time
20 Minutes
Cooking Time
0 Minutes
Serves
6-8 People
Ingredients
- 900g (2lbs) green gooseberries
- 2 or 3 elderflower heads
- 600ml (1 pint) cold water
- 450g (1lb) sugar
Elderflower Cream:
- Flavour whipped cream to taste with elderflower cordial.
Method
First top and tail the gooseberries.
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.
Bring slowly to the boil and continue to boil for 2 minutes.
Add the gooseberries and simmer just until the fruit bursts.
Allow to get cold.
Serve in a pretty bowl and decorate with fresh elderflowers. Serve with elderflower cream
Note: The tart green gooseberries must actually burst otherwise the compote of fruit will be too bitter.
You may also like
White Chocolate Soup
Noel McMeel is a chef from Northern Ireland, who is the executive head chef at Lough Erne Golf Resort and Hotel in Enniskillen, County Fermanagh.Chicken, Mushroom, Potato and Thyme Winter Stew
A perfect, slow-cooked chicken, mushroom, potato and thyme stew recipe, that feeds a party. Consider preparing this hearty dish, full of tender meat pieces and mouth-watering vegetables a day ahead to allow it to develop best, rich flavour.Blackberry and Apple Crisp
Blackberry and Apple Crisp (excerpt From Lynda's Table) When does a crumble become a crisp? I’m not sure. Probably when it’s made by Americans. American friends such as Kris and Annie often give me crisps, which usually include nuts (almonds, hazelnuts...