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GOOSEBERRY AND ELDERFLOWER MESS
(serves 4)
Gooseberries are one of the
first soft fruits to come into season, with the
small, green variety ripening in May followed
by sweet dessert varieties including deep red
varieties in June and early July.
This is a take on the classic strawberry dessert
Eton Mess. The recipe is particularly suited to
the early, tart variety. For speed, use ready-bought
meringue nests.
1. Wash the
gooseberries and top and tail them.
2. Place the
water and sugar in a saucepan and add the gooseberries.
3. Cover
and cook over a low heat for about 5 minutes,
stirring occasionally until softened.
4. Remove the lid, lift out about a third of the gooseberries and cook remaining fruit over medium heat, stirring until it is thick enough not to run when a spoon is drawn across the bottom of the saucepan. It should take about 5 minutes. Remove from the heat and allow to cool.
5. When ready to assemble, whip the cream to soft peaks.
6. Break the meringues into rough pieces, place them in a large mixing bowl, fold in the whole gooseberries then gently fold in the cream.
7. Add the puréed gooseberries and give a few turns to mix in.
8. Spoon into one large bowl or individual glasses and serve immediately. If you have access to elderflowers, decorate with a few bunches of fresh flowers.
Recipe
provided by www.cambridgecookeryschool.com
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